Virginia Cookery-book

Take the thigh - bone out of a rump of beef, wash it, then pour a gill of vinegar over it ; dredge it well with flour, put it in a pot large enough to turn conveniently, pour over it three pints of water, then put the pot over the fire until it boils. Prepare and cut up small pieces of carrots, cabbages, potatoes, and turnips, nearly a pint-bowlful of each, which must be added to the beef ; also two onions sliced, a sprig of sweet marjoram, then season all with two table - spoonfuls of salt, and nearly one of black pepper. When the pot has come to a boil it may then be set over coals, close-covered, on the hearth ; if you cook on a stove, setting on the back part will answer the same end ; it should be kept stewing constantly, but slowly, at least five hours; as there will not be liquor enough to cover it, the beef should be frequently turned over in the pot ; pickled capers and cucumbers are a great improvement to the sauce. A Nice Relish of Meat fob Tea. When a spiced round has been doing service for some weeks, say, in a small family, growing rather dry and hard, it may be made more palatable than at first by grating it up with a common kitchen grater, piling it up daintily upon a small meat-dish, and putting it upon the tea-table, where due honor will surely be done to it. Fine cheese grated up in the same way also makes a good relish. Parmesan cheese is hardly used in any other way. Venison Stew. Cut a nice dishful of slices from a haunch of venison and put them in a stewpan, with one cucumber pickle cut up, one glass of currant jelly, two ounces of butter (or a table-spoonful), a little pepper and salt, and one tablespoonful of flour ; intersperse the seasoning through the meat, and stew together till well done, serving hot, and helping upon well-warmed plates. Blanquettes of Veal. Roast a loin of veal, and cut the flesh from the bone in thin, small pieces, leaving out all the fat, skin, and sinew ; set on a stewpan with a little butter, peel three or four onions, and, having thrown away the outer skins, chop the rest very fine; put this into the butter to fry a little; then put to it a dust of flour and a little veal gravy; stir it all well together, and then put in a bunch of sweet herbs and some mace; season it with pepper and salt, and when it tastes well put in the veal ; beat up a couple of yolks of eggs with a gill of cream, aud grate in a little nutmeg ; add some shallot, a spoonful of chopped parsley, and some grated lemon-rind ; stir it about, and take out the bunch of sweet herbs; keep stirring it all the time one way, and when it is properly browned, and tender through and through, serve it up. Baked Hash. Cut up small any kind of cold fresh meat; add to it about one-third the quantity of bread-crumbs, with a lump of butter cut up, a little chopped onion, and a good deal of black pepper and salt; put these articles well mingled in a baking-dish that they will fill, and cover them over with milk ; let it soak in till the bread is perfectly soft ; stir it well up together and bake. If you have been provident enough to save the gravy from the roast of the day before, it will answer just as well as butter in the composition of this appetizing breakfast dish. Vkal Ouvbs thb Fbbnch Wat.