Take six to eight pounds of good fat top-side or silver-side, beat it very hard on all sides with a heavy wooden oak-log to break the fibre. Put it into a deep earthenware pot or copper stewpan, with about five to five and a half quarts of cold water, adding all its bones and all the parings and bones you may have over from the joints, chickens, etc., of previous days. Let it come gently to the boil, remove all the rising scum, then add two leeks, two carrots, half a celeriac, one turnip, and several sprigs of parsley and chervil. Put the lid on so that a small slit remains open. Place it by the side of the fire so that it should not get off the boil, and yet only boil quite gently. Leave to boil for three and a half to four hours from its first boil. Serve with a garnish of the vegetables cooked in the broth and little hors-d'Šuvre of salted cucumbers, horse-radish grated finely and dressed with oil and vinegar, beetroot salad, cress salad, celeriac salad - in fact, endless variations. It is very good with a plain tomato sauce (French system). Minced Collops. - Pass as much raw lean gravy beef as you require two or three times through a mincing machine. Fry it in about two ounces of butter for a few minutes. Add pepper, salt, a little flour, and gravy or water. Let this simmer for about twenty minutes, keeping it well stirred to prevent it getting lumpy. A little minced onion may be fried with the butter, and is a great improvement. This receipt is very useful in wild countries where the meat is hard and bad, and where other food is deficient.