Take about eleven pounds of the mouse buttock, - or clod of beef, - or blade-bone, - or the sticking-piece, or the like weight of the breast of veal;-cut it into pieces of thrre or four ounces each; put three or four ounces of beef dripping, and mince a couple of large onions, and put them into a large deep stew-pan: as soon as it is quite hot, flour the meat, put it into the stew-pan, keep stirring it with a wooden spoon; when it has been on about ten minutes, dredge it with flour, and keep doing so till you have stirred in as much as you think will thicken it; then cover it with boiling water (it will take about a gallon), adding it by degrees, and stirring it together; skim it when it boils, and then put in one drachm of ground black pepper, two of allspice, and two bay-leaves; set the pan by the side of the fire, or at a distance over it, and let stew very slowly for about three hours; when you and the meat sufficiently tender, put it into a tureen, and it is ready for table.