Ingredients. - Seven pounds of brisket of beef. Two carrots. One turnip. Two onions. One head of celery. One leek. Bouquet garni (i. e., sprig of thyme, marjoram, and bay-leaf). Six cloves. Twelve pepper-corns. Six allspice. One tablespoonful of salt.

Time required, about four hours.

To make Stewed Brisket of Beef to be served cold:

1. Take seven pounds of brisket of beef (not very fat); see that it is quite clean, and, if necessary, scrape it with a knife and wipe it with a clean cloth, and then put it into a large saucepan.

2. Take two carrots, wash and scrape them clean, and cut them in halves.

3. Wash one turnip and two onions, and peel them, and cut the turnip in quarters.

4. Take one leek and one head of celery, wash them well in water, cut the long green leaves off the leek, and the green tops from the celery.

5. Add all these vegetables to the meat in the saucepan.

6. Add also a bouquet garni of thyme, marjoram, and a hay-leaf, tied tightly together, six cloves, twelve peppercorns, six allspice, one tablespoonful of salt, and three quarts of cold water.

7. Put the saucepan on the fire, and, when it comes to the boil, skim it well.

8. Then move the saucepan to the side of the fire, and let the contents simmer gently for three hours. Watch it, and skim it occasionally.

9. After that time, take the meat out of the saucepan and put it on a dish.

10. Take a knife and carefully remove the flat bones at the side of the beef.

11. Place the beef between two dishes, with some heavy weight on the top to press it.

12. Pour the stock through a strainer into a basin, and, when it is cold, remove every particle of fat.

13. Then pour the stock into a stewpan, and put it on the fire to boil, without the lid, so as to reduce the stock to a glaze, about a gill.

14. Now take the beef, and, with a paste-brush, cover the joint with the glaze, brushing it over several times, until all the glaze is used up; as soon as it is cold, and has set, the beef is ready for serving.