and the vegetables arranged round.

* * * * *

BEEF RAGOUT.

Take a small well cut piece of lean beef, lard it with the fat
of smoked beef, and stew it with good gravy, highly seasoned with
allspice, cloves, pepper and salt; when the meat is well done remove
it from the gravy, which skim carefully and free from every particle
of fat, and add to it a glass of port wine, the juice of a lemon, half
a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the
beef should be glazed when required to have an elegant appearance.

A few very small forcemeat balls must be poached in the gravy, which
must be poured over the meat, and the balls arranged round the dish;
this is a very savoury and pretty dish.

* * * * *

TO SALT BEEF.

This may be done by mixing a pound of common salt, half an ounce of
saltpetre and one ounce of coarse brown sugar, and rubbing the meat
well with it, daily for a fortnight or less, according to the weather,
and the degree of salt that the meat is required to have. Or by
boiling eight ounces of salt, eight ounces of sugar, and half an ounce
of saltpetre in two quarts of water, and pouring it over the meat, and
letting it stand in it for eight or ten days.