Wash the beef thoroughly, and let it lie in cold water fifteen or twenty minutes. Plunge then into a pot of boiling water, and plenty of it, that every part of the meat may be covered. Cook steadily, never intermitting the boil, fifteen minutes for each pound of beef, after the boil recommences. When the meat is done, take it out and cover to keep warm. Strain the liquor through a coarse cloth and return to the pot, keeping out a cupful for drawn butter. When it again begins to boil, put in the dumplings and cook fifteen minutes. Take these up with a split spoon, and arrange about the beef when dished.

For dumplings: - One cupful of flour, mixed with a heaping tablespoonful of corn-meal, one teaspoonful of Cleveland's baking powder, one teaspoonful of cottolene, one saltspoonful of salt. Sift the powder and salt through flour and meal three times. Chop in the shortening, and stir in very cold water until a soft dough is obtained. Cut into rounds with a small tumbler, or top of pepper-box. They should puff out like balls in boiling. For drawn butter: Heat the cupful of reserved pot-liquor to a boil ; stir in a heaping teaspoonful of butter, and thicken with one of flour wet with cold water. Add, just before taking from the fire, a tablespoonful of chopped green pickle, and half a tea-spoonful of made mustard. Send to table in a gravy-bowl.