and well mingled together; then bind and tie the meat closely round, so that the stuffing may not escape. Put four pounds of butter into a stewpan sufficiently large to contain something more than that quantity, and the beef in addition; so soon as it boils lay in the meat, let it just simmer for five or six hours, and turn it every half hour at least, that it may be equally done. Boil for twenty-five minutes three pounds of pipe maccaroni, drain it perfectly dry, and mix it with the gravy of the beef, without the butter, half a pint of very pure salad oil, and a pot of paste tomatas; mix these to amalgamation, without breaking the maccaroni; before serving up, sprinkle Parmesan cheese thickly on the maccaroni."

We insert this receipt exactly as it was given to us by a friend, at whose table the dish was served with great success to some Italian diplomatists. From our own slight experience of it, we should suppose that the excellence of the beef is quite a secondary consideration, as all its juices are drawn out by the mode of cooking, and appropriated to the maccaroni, of which we must observe that three pounds would make too gigantic a dish to enter well, on ordinary occasions, into an English service.

We have somewhere seen directions for making the stufato with the upper part of the sirloin, thickly larded with large, well-seasoned lardoons of bacon, and then stewed in equal parts of rich gravy, and of red or of white wine.

BEEF ROLL, OR, CANELLON DE BŒUF. (ENTRÉE.)

Chop and mix thoroughly two pounds of lean and very tender beef, with one pound of slightly striped bacon; season them with a large teaspoonful of pepper, a little salt, a small nutmeg, or two thirds as much of mace, the grated rind of a lemon, or a teaspoonful of thyme and parsley finely minced. Form the whole into a thick rouleau, wrap a buttered paper round it, enclose it in a paste made of flour and water, and send it to a moderate oven for a couple of hours. Remove the paper and the crust, and serve the meat with a little brown gravy. Lamb and veal are excellent dressed in this way, particularly when mixed with plenty of mushrooms. Brown cucumber sauce should be served with the lamb; and currie, or oyster sauce, when there are no mushrooms, with the veal. A flavouring of onion or of eschalot, where it is liked, can be added at pleasure to the beef: suet, or the fat of the meat, may be substituted for the bacon.

Beef, 2 lbs.; bacon, 1 lb.; pepper, oz.; little salt; small

nutmeg; rind of 1 lemon, or fine herbs, 1 tablespoonful: baked 2 hours.

MINCED COLLOPS AU NATUREL.

Mince finely a pound of very tender undressed beef, free from fat or skin; season it with a moderate quantity of pepper and salt, set it oyer a gentle fire, and keep it stirred with a fork until it is quite hot, that it may not gather into lumps. Simmer it very slowly in its own gravy from ten to twelve minutes, and then, should it be too dry, add a little boiling water, broth, or gravy; stew it two minutes longer, and serve it directly.

These collops are particularly suited to persons in delicate health, or of weak digestion; and when an extra dish is required at a short notice, from the expedition with which they may be dressed, they are a convenient resource.

10 to 12 minutes.

SAVOURY MINCED COLLOPS.

Make a little brown thickening (see page 96) with about an ounce and a half of butter, and a dessertspoonful of flour; when it begins to be coloured, shake lightly into it a large teaspoonful of finely-shred parsley or mixed savoury herbs, two thirds as much of salt, and half the quantity of pepper. Keep these stirred over a gentle fire until the thickening is of a deep yellow brown; then add a pound of rump-steak, finely minced, and keep it well separated with a fork until it is quite hot; next pour to it gradually half a cupful of boiling water, and stew the collops very gently for ten minutes. Before they are served, stir to them a little catsup, Chili vinegar, or lemonjuice a small quantity of minced onion, eschalot, or a particle of garlic, may be added at first to the thickening when the flavour is not objected to.

A RICHER VARIETY OF MINCED COLLOPS.

Omit the minced herbs from the thickening, and season it with cayenne and a small quarter-teaspoonful of pounded mace. Substitute beef gravy for the boiling water, and when the collops are nearly done, fill a wineglass with one fourth of mushroom catsup, and three of port wine, and stir these to the meat. Serve the collops very hot, and garnish them with alternate forcemeat balls (see No. 1, page 143,) and fried sippets. If flavoured with a little gravy made from the bones of a roast hare, and served with currant jelly, these collops will scarcely be distinguished from game.

SCOTCH MINCED COLLOPS.

“Chop the beef small, season it with salt and pepper, put it, in its raw state, into small jars, and pour on the top some clarified butter. When wanted for use put the clarified butter into a frying-pan, and slice some onions into the pan and fry them. Add a little water to them, and then put in the minced meat. Stew it well, and in a few minutes it will be fit to serve."

BEEF TONGUES.

These may be cured by any of the receipts which we have already given for pickling beef, or for those which will be found further on for hams and bacon. Some persons prefer them cured with salt and saltpetre only, and dried naturally in a cool and airy room. For such of our readers as like them highly and richly flavoured we give our own method of having them prepared, which is this:-" Rub over the tongue a handful of fine salt, and let it drain until the following day; then, should it weigh from seven to eight pounds, mix thoroughly an ounce of saltpetre, two ounces of the coarsest sugar, and half an ounce of black pepper; when the tongue has been well rubbed with these, add three ounces of bruised juniper-berries; and when it has laid two days, eight ounces of bay salt, dried and pounded; at the end of three days more, pour on it half a pound of treacle, and let it remain in the pickle a fortnight after this; then hang it to drain, fold it in brown paper, and send it to be smoked over a wood fire for two or three weeks. Should the peculiar flavour of the juniper-berries prevail too much, or be disapproved, they may be in part, or altogether, omitted; and six ounces of sugar may be rubbed into the tongue in the first instance when it is liked better than treacle.

Tongue, 7 to 8 lbs.; saltpetre, 1 oz.; black pepper, oz.; sugar, 2 ozs.; juniper-berries, 3 ozs.: 2 days. Bay salt, 8 ozs.: 3 days. Treacle, lb.: 14 days.

Obs. Before the tongue is salted, the gullet, which has an unsightly appearance, should be trimmed away it is indeed usual to take the root off entirely, but some families prefer it left on for the sake of the fat.

BEEF TONGUES.

(A Suffolk Receipt.)

For each very large tongue, mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for

five weeks, when they will be fit to be dressed, or to be smoked.

1 large tongue; salt, lb.; sugar, lb.; saltpetre, 2 ozs.: 5 weeks.

TO DRESS BEEF TONGUES.

When taken fresh from the pickle they require no soaking, unless they should have remained in it much beyond the usual time, or have been cured with a more than common proportion of salt; but when they have been smoked and hung for some time, they should be laid for two or three hours in cold, and as much longer in tepid water, before they are dressed: if extremely dry, ten or twelve hours must be allowed to soften them, and they should always be brought very slowly to boil. Two or three carrots and a large bunch of savoury herbs, added after the scum is cleared off, will improve them. They should be simmered until they are extremely tender, when the skin will peel from them easily. A highly dried tongue will usually require from three and a half to four hours' boiling; an unsmoked one about an hour less; and for one which has not been salted at all a shorter time will suffice.

BORDYKE RECEIPT FOR STEWING A TONGUE.

After the tongue has been soaked, trimmed, and washed with extreme nicety, lay it into a vessel of fitting size, and place round it three or four pounds of the neck, or of any other lean cuttings of beef, with some bones of undressed veal, and pour in sufficient cold water to keep it covered until it is done; or, instead of this, use strong unseasoned beef broth made with the shin, and any odd bits or bones of veal which may be at hand. Let the tongue be brought to boil very gradually, that it may be plump and tender. Remove the scum when it first rises, and when it is quite cleared off add a large faggot of parsley, thymic, and winter savoury, three carrots, a small onion, and one mild turnip. After three hours and a half of gentle simmering, probe the tongue, and if sufficiently done peel off the skin and serve it quickly. If not wanted hot for table, lay it on a very clean board or trencher, and fasten it down to it by passing a carving fork through the root, and a smaller one through the tip, drawing the tongue straight with the latter before it is fixed in the board; let it remain thus until quite cold. It is much the fashion at present to glaze hams and tongues, but this should never be attempted by a cook not well acquainted with the manner of doing it, and the proper flavour and appearance of

Where

the glaze. For directions to make it, see page 93. expense is not regarded, three or four pounds of veal may be added to the beef in this receipt, or the tongue may be stewed in a prepared gravy made with equal parts of beef and veal, and vegetables as above, but without salt: this may afterwards be converted into excellent soup. A fresh or an unsmoked tongue may be dressed in this way, but will require less time: for the former, salt must be added to the gravy.

TO ROAST A BEEF HEART.

Wash and soak the heart very thoroughly, cut away the lobes, fill the cavities with a veal forcemeat (No. 1, page 148), secure it well with a needle and twine, or very coarse thread, and roast it at a good fire for an hour and a half, keeping it basted plentifully with butter. Pour melted butter over it, after it is dished, and send.it to table as hot as possible. Many persons boil the heart for three quarters of an hour before it is put to the fire, and this is said to render it more delicate eating; the time of roasting must of course be proportionately diminished. Good brown gravy may be substituted for the melted butter, and currant jelly also may be served with it,

11⁄2 hour, or more.

BEEF KIDNEY.

Slice the kidney rather thin, after having stripped off the skin, and removed the fat; season it with pepper, salt, and grated nutmeg, and sprinkle over it plenty of minced parsley, or equal parts of parsley and eschalots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides, stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine; bring the sauce to the point of boiling, add a morsel of fresh butter and a tablespoonful of lemon-juice, and pour the whole into a hot dish garnished with fried bread. This is a French receipt, and a very excellent one.

BEEF KIDNEY.

(A plainer way.)

Trim, and cut the kidney into slices; season them with salt and pepper, and dredge them well with flour; fry them on both sides, and when they are done through, lift them out, empty the pan, and make a gravy for them with a small slice of butter, a dessertspoonful of flour, pepper and salt, and a cup of boiling water; shake these round and give them a minute's simmering: