the same kind of beans, they must be well soaked, and if very dry, may
require longer than twelve hours, put a nice piece of brisket of about
eight pounds weight in a stew-pan with the peas and beans, and three
heads of celery cut in small pieces, put water enough to cover, and
season with pepper and salt only, let it all stew slowly till the meat
is extremely tender and the peas and beans quite soft, then add four
large lumps of sugar and nearly a tea-cup of vinegar; this is a very
fine stew.

* * * * *

BEEF COLLOPS.

Cut thin slices off from any tender part, divide them into pieces of
the size of a wine biscuit, flatten and flour them, and lightly fry
in clarified fat, lay them in a stew-pan with good stock, season to
taste, have pickled gherkins chopped small, and add to the gravy a few
minutes before serving.

* * * * *

TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE.

Cut it in slices, also slice some beetroot or cucumber and put them
in a saucepan with a little gravy which need not be strong, two
table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped
lettuce and a few peas, simmer till the vegetables and meat are
sufficiently dressed.

* * * * *