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and let cook fifteen minutes longer, by which time the surface should be brown, and strips of larding brown too, without being burnt at the ends, Unless especially ordered otherwise, the thick part of fillet should cut slightly rare in middle, while the thinner portion is well done. Serve with Brown Gravy or mushroom, Hollandaise or tomato sauce, and garnish with potato balls, mushrooms, stuffed tomatoes, sliced vegetables in fancy shapes, or onions boiled and glazed. (the average weight from a very large rump), will suffice for ten persons at a dinner where served as one course ; and if a larger quantity is wanted a great saving will be made if two small fillets are used. They cost about two dollars each, while a large one, weighing the same, would cost five dollars. Fillet of Beef in Jelly is another elegant dish. For this procure a small fillet, trim and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cup veal, prepared as for force-meat, and whites of three hard-boiled eggs, cut into rings. Sew up the openings, and bind the fillet into good shape with broad bands of cotton clotn. Put in a deep stewpan two slices each ham and pork,- and place the fillet on them; then put in two calPs feet, two stalks celery and two quarts clear stock ; simmer gently two hours and a half; take up the fillet and set away to cool ; strain the stock, and set away to harden ; when hard, scrape ofi* every particle of fat, and put on the fire in a clean saucepan, with half a slice of onion and whites of two eggs, beaten with four tablespoons cold water. When this boils season well with salt and setback where it will just simmer for half an hour, then strain through a napkin. Pour a little of the jelly into a two-quart charlotte-russe mold (half an inch deep), and set on ice to harden : as soon as hard, decorate with egg rings ; add about three spoonfuls of the liquid jelly, to set the eggs ; when hard, add enough jelly to cover the eggs, and when this is also hard, trim the ends of the fillet, and draw out the thread ; place in center of mold, and cover with remainder of jelly. If the fillet floats, place a slight weight on it and set in ice chest to harden. When Ready to serve, place the mold in a pan of warm water for half a minute, and then turn out the fillet gently upon a dish. Put here and there a sprig of parsley and garnish with a circle of egg rings, Each of which has a stoned olive in the center. The olives may be opened very carefully, the stones removed, and the cavities thus made filled in with pounded anchovy. These Stuffed Olives are also served as "appetizers," and are eaten with a little oil, either at the beginning of the meal or with the cheese. Olives are served occasionally, when quite sweet, and as imported, with a little of the liquor in which they are preserved, at dessert, and are also often sent to table without removing the stones. 41!^ KEATS.