The new practical housekeeping

Boiled Beef. — Select a good rib piece, or thick piece from the round or rump, as a simple cut would be too thin ; the flank, plate and brisket, though all good boiling pieces, are too thin to boil to advantage without rolling, but are very easily rolled and kept in place with twine or skewers. Wipe the meat with a damp cloth and put on to boil as directed in Boiled Meats. Allow twenty minutes to each pound for boilins, and when just done, add seasoning of salt and serve with any salaof preferred, or Horse-radish Sauce, made as follows : Take equal proportions of horse-radish and boiled apples, grate together with good vinegar and a little sugar and rub wim a wooden spoon until mixture is smooth. Garnish with tufts of scraped horse-radish, boiled vegetables or parsley. If meat seems tough add a tablespoon or two vinegar when put on to boil. For a Pot-aU'feu, put six pounds beef in pot containing four quarts water, set on back of stove, skim, and when nearly boiling add teaspoon and a half salt, half pound liver, two carrots, four turnips, one head celery, two onions (one of them browned), with a clove stuck in each, and a piece of parsnip. Skim again, and simmer four or five hours, adding a little cold water now and then ; skim off part of fat, put slices of bread in a soup-tureen, dish half the vegetables over them, and pour in the broth ; serve the meat separately with the other half of the vegetables. Bouilli Beef. — Procure a piece of rump weighing from twelve to thirteen pounds and have the butcher remove bone ; put an onion in cavity, rub meat all over with mixed spices and let stand two days to become tender. Remove the onion when put to boil. Boil slowly three or faur hours, skimming carefully ; add six or eight cloves two blades mace and a few celery tops to water in which it is to be boiled, and about two hours before done put in two carrots, thinly sliced, an onion and some allspice and whole peppers. For the gravy, thicken a pint of the meat liquor with browned flour, add a few capers and a tablespoon catsup, pour over beef and serve. Pressed Beef. — Roll and tie a piece of corned brisket of beef in a cloth and simmer gently in plenty of water four or five hours ; when done remove the string, tie the cloth at each end, put upon a dish with another dish over, upon which place a heavy weight, leaving it until quite cold, then take the meat from the cloth, trim and glaze it lightly, and serve garnished with a few sprigs of fresh parsley. Or teke any fresh, lean beef and boil closely covered till it will fall from the bones ; use only enough water to prevent burning; mix and chop tine ; put it in a pan or deep dish ; skim excess of grease from the coolung liquor and add to each three or four pounds of meat a tablespoon gelatine, dissolved ; put it on a large platter or tin that will fit the dish, and place on this a twelve to twenty pound weight ; when cold it will be a solid mass from which slices may be cut ; will keep several days, even in warm weather, if kept cool.