The economical cook book

Ten or twelve pounds of the round of beef ; remove the bone from the oentre, prepare a dressing or filling as follows : Om pint of bread orumbs, pepper and salt to taste, a teaspoonful of sweet marjoram, half an one of sweet basil, an onion chopped very fine, a little grated nutmeg (a saltspoonful), and a bunch of parsley chopped fine ; melt three oonoes of butter, pour over the crumbs after thej are seasoned, stir it well together, break an egg in this and stir again ; when thoroughly incorporated, fill up the hole you took the bone from, make incisions down through the beef around the centre, fill them with the remainder of the filling, out slices of fat pork, cover the top of the meat with them, place in a stew-pan, and cover closely ; pour around it a pint of boiling water, and cook slowly in a moderate oven for nearly four hours ; baste it frequently; adding more water as it cooks away ; when the meat is doae thicken the gravy, and send to table in a sauce tureen or gravy-boat * Fanny S.'s Savory Beef. Three and a half pounds of lean uncooked beef, pound it and chop it as fine as possible, take out all the strings, and add to it six square soda crackers rolled as fine as the cracker dust, butter the size of an egg, warmed a little, but not melted, four tablespoonsful of sweet cream, three eggs broken over the meat, a whole nutmeg grated, four teaspoons of sak, two and a half of black pepper, and a tablespoonful of sweet marjoram ; knead it well with your hands, make it in two rolls, about the size of a beef's tongue, press it very closely into the rolls, put them into a pan and bake them an hour and a half; baste them with butter and water. When one side is brown, turn them over. When cold, eat in thin slices for tea-table or luncheon. * A very good Pie of Cold Beef Slice cold roast beef; lay it in a sauce- pan, with the remains of cold gravy; season it with pepper and salt; add a amaii onion chopped, a bunch of parsley chopped, and a half a salt- spoonful of grated nutmeg. Give all a boil up. If not enough gravy, add a piece of butter rubbed to a paste with two teaspoons of brown flour, and a cup of boiling water. G-ive all one boil up, and set aside whilst you make a good plain pie-omst'i line a deep dish with the crust, pour in the meat and gravy, trim the edge of the crust, close to the dish, place a cover on it of* crust rolled a little thicker than for the lining, in which you have made several incisions, and bake in a quick oven three-quarters of an hour. Wet the edge of the under crust with cold water before you put on the cover. * Corned Beel All corned beef requires to be boiled slowly. Put it on in cold water ; allow about twenty-five minutes for every pound of beef, and serve with boiled or fried parsnips, stewed cabbage or boiled turnips either sliced or mashed, * Pickle for Coming BoeC Three gallons of water, six and three-quarter pounds of fine salt, three ounces of saltpetre, one ounce of pearlash, two and a half pounds of white sugar, and a pint of molasses. This is Buflicient for fifty pounds of meat. When all dissolved, lay in tibe beef. It will be ready for use in twelve or fourteen days, and can remain in the pickle five or six weeks without injury. * Beef Steak