water into the fat in which your dinner has been fried, and let the
parsley cook in it a minute or two; then take it out in a spoon, and
lay it over your slices of meat. Some people, who like thick gravies,
shake in a little flour into the spider, before pouring in the boiling
water.

Bones from which roasting pieces have been cut, may be bought in the
market for ten or twelve cents, from which a very rich soup may be
made, besides skimming off fat for shortening. If the bones left from
the rump be bought, they will be found full of marrow, and will give
more than a pint of good shortening, without injuring the richness of
the soup. The richest piece of beef for a soup is the leg and the shin
of beef; the leg is on the hind quarter, and the shin is on the fore
quarter. The leg rand, that is, the thick part of the leg above the
bony parts, is very nice for mince pies. Some people have an objection
to these parts of beef, thinking they must be stringy; but, if boiled
_very tender_, the sinews are not perceived, and add, in fact, to the
richness of a soup.

The thick part of a thin flank is the most profitable part in the
whole ox to buy. It is not so handsome in appearance as some other
pieces, but it is thick meat, with very little bone, and is usually
two cents less in the pound than more fashionable pieces. It is good
for roasting, and particularly for corning and salting. The navel end
of the brisket is one of the best pieces for salting or corning, and
is very good for roasting.

The rattle rand is the very best piece for corning, or salting.

A bullock's heart is very profitable to use as a steak. Broiled just