onions, or a Spanish onion sliced, a little lemon peel, pepper, salt,
and a little allspice; simmer till the steak is done, when the steak
must be removed and the gravy be carefully skimmed, then add to it a
little browning and a spoonful of mushroom ketchup; the steak must
be kept on a hot stove or returned to the stewpan to warm up. If the
gravy is not thick enough, stir in a little flour.

* * * * *

BRISKET STEWED WITH ONIONS AND RAISINS.

Stew about five pounds of brisket of beef in sufficient water to
cover, season with allspice, pepper, salt, and nutmeg, and when nearly
done, add four large onions cut in pieces and half a pound of raisins
stoned, let them remain simmering till well done; and just before
serving, stir in a tea-spoonful of brown sugar and a table spoonful of
flour.

* * * * *

BRISKET STEWED.

Take about six or seven pounds of brisket of beef, place it in a
stewpan with only enough water to cover it, season with a little spice
tied in a bag; when the meat is tender and the spices sufficiently
extracted to make the gravy rich and strong, part of it must be
removed to another saucepan; have ready a variety of vegetables cut
into small shapes, such as turnips, carrots, mushrooms, cauliflowers,
or whatever may be in season; stew them gently till tender in the
gravy, the meat must then be glazed and the gravy poured in the dish,