Beef, Boiled.— Put the beef into vorj' hot water, bring it to a boil quickly, and allow about three hours for a piece of from twelve tO' sixteen pounds. Much care is requii-ed and some judgment to boil meat well. If it is allowed to boil fast the meat -will be hard. Simmer from the time of boiling till it is served up. Sldm the pot thoroughly, and turn the meat twice during the simmering. If vegetables are hked, carrots or turnips may be "added, but they should only be put in long enough to get them properly cooked. The liquor wlQ serve for pea-soup, and is useful to the cook in BEE (52) EE various ways ; the vegetables boiled in it will have greatly improved the flavour. The following American recipe for boiling salted meat will be amusing and instructive : — Boil- ing Salted Meat. — A well known American writer says, " I was once informed by an old patron how he and his wife learned to cook corned beef." Hs :;aid, " that having to fm-nish a hasty meal for hhnself and his men, he decided upon cooking a piece of corned beef. He pro- cured a good-sized piece, and it was late before it began to boil. Having to watch the pot him- self, after a hard day's work, he resolved to have a nap, leaving the pot over a slow fire, and thinking he would be sure to wake ujj before it was done. A\Tien he awoke he found that his beef must have simmered slowly until the fire went out. Expecting to find it in pieces, or else sodden and tasteless, he lifted the meat from the pot, and finding it almost cold, cut and tasted it. It was the most delicious piece he had ever eaten, and so thought all who tasted it. Since that time," ho adds, " my corned beef, hams, tongues, or any kind of salted meat in- tended for boiling, is put over the fire early and left to boil slowly or simmer a long time, and after it is done the pot is lifted ofl; the fire, and the meat is allowed to cool in the pot from twenty minutes to half an hour. Following this plan we always have specially good meat, and so say all our friends who sit at our table to partake of it." Beef, Boiled, Italian Sauce for.— Dissolve one ounce of butter in a stewpan and »tii- into it one ounce of flour till it becomes a rich brown, then add one-eighth of an ounce of salt, the same of pepjier, and half a gill of white French wine, previously reduced from one gill by boiling, and three-quarters of a pint of bouillon or broth. Boil fifteen minutes, and add three table-spoonfuls of fine herb sauce✪ Beef, Boiled, Italian Sauce. Skim and serve. Sufficient for one pound and a half of beef. Beef Bones, Broiled. — There are fen- dishes more ajjpetisiug than broiled bones, whether of beef, mutton, or poultry. Great attention should be given to the fire. If not clear the bones will be blackened and lose their nice delicate flavour. Divide them, if necessary, rub them with a little clarified butter, then with pepper, salt, and mustard, and broil over the fire for about five minutes. Serve alone or with sliced potatoes fried and very hot. Beef Brains {■■^le Bullock's Braias).

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Beef, Boiled.— Put the beef into vorj' hot water, bring it to a boil quickly, and allow about three hours for a piece of from twelve tO' sixteen pounds. Much care is requii-ed and some judgment to boil meat well. If it is allowed to boil fast the meat -will be hard. Simmer from the time of boiling till it is served up. Sldm the pot thoroughly, and turn the meat twice during the simmering. If vegetables are hked, carrots or turnips may be "added, but they should only be put in long enough to get them properly cooked. The liquor wlQ serve for pea-soup, and is useful to the cook in BEE (52) EE various ways ; the vegetables boiled in it will have greatly improved the flavour. The following American recipe for boiling salted meat will be amusing and instructive : — Boil- ing Salted Meat. — A well known American writer says, " I was once informed by an old patron how he and his wife learned to cook corned beef." Hs :;aid, " that having to fm-nish a hasty meal for hhnself and his men, he decided upon cooking a piece of corned beef. He pro- cured a good-sized piece, and it was late before it began to boil. Having to watch the pot him- self, after a hard day's work, he resolved to have a nap, leaving the pot over a slow fire, and thinking he would be sure to wake ujj before it was done. A\Tien he awoke he found that his beef must have simmered slowly until the fire went out. Expecting to find it in pieces, or else sodden and tasteless, he lifted the meat from the pot, and finding it almost cold, cut and tasted it. It was the most delicious piece he had ever eaten, and so thought all who tasted it. Since that time," ho adds, " my corned beef, hams, tongues, or any kind of salted meat in- tended for boiling, is put over the fire early and left to boil slowly or simmer a long time, and after it is done the pot is lifted ofl; the fire, and the meat is allowed to cool in the pot from twenty minutes to half an hour. Following this plan we always have specially good meat, and so say all our friends who sit at our table to partake of it." Beef, Boiled, Italian Sauce for.— Dissolve one ounce of butter in a stewpan and »tii- into it one ounce of flour till it becomes a rich brown, then add one-eighth of an ounce of salt, the same of pepjier, and half a gill of white French wine, previously reduced from one gill by boiling, and three-quarters of a pint of bouillon or broth. Boil fifteen minutes, and add three table-spoonfuls of fine herb sauce. Skim and serve. Sufficient for one pound and a half of beef. Beef Bones, Broiled. — There are fen- dishes more ajjpetisiug than broiled bones, whether of beef, mutton, or poultry. Great attention should be given to the fire. If not clear the bones will be blackened and lose their nice delicate flavour. Divide them, if necessary, rub them with a little clarified butter, then with pepper, salt, and mustard, and broil over the fire for about five minutes. Serve alone or with sliced potatoes fried and very hot. Beef Brains {■■^le Bullock's Braias).

Cassell's dictionary of cookery