With a saucepan over the sea

it; brown it on both sides in a casserole or deep pan, with a little suet and some flour. Add i)4 quarts of boiling water, 2 bayleaves, 6 cloves, 6 allspice, some parsley, 2 carrots, i turnip, and i onion, sliced, salt, and pepper. Cover closely, and cook slowly for 4 hours, turning the meat several times. Take it out of the broth, and put in a mould of proper size; lay a weight on top and let it cool. Clarify the broth, add sufficient gelatine to make a jelly, and pour around the meat in the mould. When firm, turn out and serve cold, in slices. BRAISED BEEF. (English recipe.) Lard 4 pounds of beef, from the rump ; season it with salt, pepper, allspice, and chopped onion. Tie it neatly, and fry it in 2 ounces of butter or soup fat (the skimming of stock), then pour off the grease and add i pint of consomme, i cup tomatoes, a spoonful of sherry, 2 onions, i carrot, i turnip, sliced, and some parsley. Cook, covered, for 3 hours. Take out the meat, press the broth through a sieve, thicken it with flour, and pour around the meat. BEEF STEW (as cooked in Poland). Bone and stuff a loin of beef or about 5 pounds with a good forcemeat ; tie it firmly and brown it With a Saucepan over the Sea on one side in a little suet. Add i quart of stock or boiling water, and cook it for 3 hours, covered, with, if hot water is used, some onions, carrots, celery, and herbs. Strain the stock, reduce it by rapid boiling, add i cup of cooked and strained tomatoes and have ready a red cabbage, cooked and sliced and dipped in vinegar, one dozen small onions and 6 beets, cooked and sliced ; arrange these nicely around the meat and pour the sauce over all. Serve hot. BOILED BEEF (as cooked in Hungary). Chop the beef used in stock very fine, and arrange in shape of a mound. Garnish with shredded lettuce, hard-boiled eggs, gherkins, and capers; prepare a dressing of oil, vinegar (tarragon preferred), onion juice, salt, and pepper ; pour over all and serve cold. SOUFFLE OF GAME. (Germany.) Chop and pound 2 cups of the meat of rabbits, guinea fowl, partridges or duck, very fine (the dark meat of a turkey will do) ; add 2 ounces of boiled rice, i ounce butter, salt, pepper, j4 cup of stock, and some parsley. Mix well and pass through a sieve. Add yolks of 4 eggs and the beaten whites of two ; stir and pour into a mould. Bake until brown and serve hot. 8 113 With a Saucepan over the Sea SALMI OF GAME. (Scotch hunter's recipe.) Chop and cut into dice the meat of any cold game, to make 2 cups. Add to the skin, bones and gravy and trimmings, i glass of claret, 2 small chopped onions, thyme, a clove, a cup of consomme mixed with a tablespoonful of flour and 2 tablespoonfuls of tomatoes. Cook and stir and strain ; add the game and 6 stoned olives ; cook a little longer, and pour over slices of toast. GOOSE LIVER KLOSSE. (Germany.) This can be made equally well of calf's liver. In Germany, goose is a favorite fowl, and there are plenty of livers left over for fancy cookery. Crumble 2 slices of stale bread and soak them in enough milk to cover. Melt i ounce butter, add 4 beaten eggs, parsley, salt, and a pinch of spice. Stir until it thickens, add bread, and i cup of chopped liver — parboiled — and make it all into balls. Poach these in broth for j4 an hour. Drain and serve in a pile, with a good sauce. This is a good dish, and the recipe can be made, baking the whole in a dish, instead of as above. PARTRIDGES WITH CABBAGE. (Northern France.) Slice and parboil a head of cabbage. Lay it on a dish and on each piece a partridge, stuffed with With a Saucepan over the Sea sausage meat, mixed with some chopped herbs, 2 onions, 2 carrots, and }( pound butter. Add i cup of stock and cover very closely ; cook slowly for 2 hours. Arrange the cabbage on a dish with the birds on top and pour the gravy over all. JUGQED HARE. (England.)