nish the duck. When dished up, sauce over all with the stock from the duck, previously boiled down to half glaze.

Pigeons for a Remove.

Take three or four pigeons; truss them as you would chickens for boiling; season the inside with pepper and salt, herbs and pickles; rub a little butter on their breasts; dredge them with flour; make thin paste and roll each in it separately. Keep them a nice shape, and tie each in a cloth; boil very slowly for an hour and a half. Remove the cloths from them; place them on a dish; garnish with hard-boiled eggs. Pour rich brown gravy over them, and serve very hot.

Turkey Stew.

Take the remains of a roast turkey; cut it up in nice-sized pieces; boil the bones for stock, skim it, and put it into a stew-pan with the pieces of turkey. Season slightly with pepper and salt; add thirty oysters, a few chillies and button onions, one glass of white wine. Stew for an hour, and serve hot.

BEE F.

Roast Sirloin of Beef.

A PIECE of beef, in order to have any chance of perfection when cooked, should not weigh less than fourteen or sixteen pounds. It will take about two hours and a half or three hours before a clear fire to roast, and must be kept at a distance of eighteen inches from the grate. Baste frequently with nice fresh dripping, placed in the dripping-pan. When the beef is roasted, remove it from the spit, and place it upon its dish; pour some good gravy round it; serve separately some scraped horse-radish, or some horse-radish sauce, in a separate dish, and a piece of Yorkshire pudding in a vegetable dish.

NOTE. The dripping-pan should be kept very clean; it should be washed and dried thoroughly every time it is used. When a large joint has been roasted, and the dripping removed from the pan, pour a little water into the dripping-pan; add a little salt, and strain it; allow it to cool, free it from fat, and heat it when required, as gravy for the roast.

Roast Ribs of Beef.

A piece of rib beef, intended for roasting, should consist of not less than three or four ribs; the chinebone, and also the upper part of the rib-bones, should be removed by sawing them off. The flat ends should be fastened neatly under with wooden skewers, and equally balanced on the spit; the ribs of beef should then be roasted in much the same manner as directed for sirloin of beef. Browned potatoes are generally served with roast beef, and also Yorkshire pudding.

How to Make Yorkshire Pudding.

Take four table-spoonfuls of flour, with a little pepper and salt, and mix it with a little cold milk. Have two eggs well beaten; mix them with the flour, then mix in half a pint of milk; stir it all well. Have a square tin pan greased; pour in the pudding, and set it in the oven for a few minutes; then place it under beef that is roasting. Send it to table cut in square pieces, and dished on a napkin.

Boiled Round of Beef.

Procure a round of beef well furnished with rich delicate-looking fat. Take out the kernels, and salt the round in the usual manner; rub in and all over it four pounds of salt, with half an ounce of saltpetre, turning it over in the brine, and rubbing it well with the salt every morning for about ten days. By this time the round of beef will be ready for

boiling. Next, after removing the round from the brine, fold it into shape by pulling the flap-piece close to the buttock. Fasten it well with skewers in order to maintain it in proper shape while boiling. Bind it neatly and tightly all round with a piece of tape; put it on in a large pot with cold water. It must never be allowed to boil fast, as this always spoils salt meat. When the round has boiled about five hours; take it up and trim it; stick in four silver skewers to keep it in shape; cut off the first slice. Pour round it some of its liquor, coloured with a little browning, and garnish with vegetables.

Boiled Edge-Bone of Beef.

All

Salt the edge-bone, and boil it with care as directed for round, and garnish it in the same manner. other joints of salt beef are to be treated similarly.

Spiced Beef.

For fourteen pounds of beef, mix one pound of common salt, with half a pound of coarse brown sugar, a quarter pound of allspice, and half an ounce of saltpetre. Rub the beef well with this mixture. Turn it in the liquor every day for a fortnight. When about to use the meat, wash in cold water, and dry it with a cloth. Place it in a baking-dish with beef-suet under and over it, and bake in a moderate oven for about four hours, basting it frequently. When done, dish it with beef - gravy under it, and serve hot.

Pressed Beef.

Pressed beef may be prepared with either briskets or flank of beef. The beef must first undergo curing in manner following, namely: To six pounds of common salt add one ounce saltpetre, half a pound of moist sugar, some bruised bay - leaves, thyme, basil, marjoram, half an ounce of cloves, same of mace and of pepper-corns, all mixed together and pounded in a mortar. Rub it well into the piece of beef intended to be cured. The beef must remain in the brine for about twelve days, when it will be ready for use.

When about to cook the beef, let it be rolled into and fastened in a cloth. Put it in a pot with cold water to boil very gently for about four or five hours, according to weight and thickness. When the beef is done, let it be put in press between two dishes with heavy weights on the top. When the beef is perfectly cold, take it out of the cloth, trim and glaze it over, garnish with aspic jelly or merely with picked parsley, and serve either for breakfast, luncheon, dinner, or supper.

Beef-Steaks.

Have the steak cut from the heukbone or ribs; have a clear fire and clean gridiron; let the latter become hot, then rub it with a little suet, lay on the steak, and with a pair of collop-tongs keep turning it constantly. Have the dish made very hot when the steaks are half done; sprinkle them over with salt, take them off and put them into a dish before the