enough to keep the meat covered. If you have any bones left of roast
meat, &c. it is a good plan to boil them with the meat, and take them
out half an hour before the soup is done. A pint of flour and water,
with salt, pepper, twelve or sixteen onions, should be put in twenty
minutes before the soup is done. Be careful and not throw in salt
and pepper too plentifully; it is easy to add to it, and not easy to
diminish. A lemon, cut up and put in half an hour before it is done,
adds to the flavor. If you have tomato catsup in the house, a cupful
will make soup rich. Some people put in crackers; some thin slices of
crust, made nearly as short as common shortcake; and some stir up two
or three eggs with milk and flour, and drop it in with a spoon.

A quarter of an hour to each pound of beef is considered a good rule
for roasting; but this is too much when the bone is large, and the
meal thin. Six pounds of the rump should roast six quarters of an
hour; but bony pieces less. It should be done before a quick fire.

The quicker beef-steak can be broiled the better. Seasoned after it is
taken from the gridiron.


ALAMODE BEEF.

Tie up a round of beef so as to keep it in shape; make a stuffing of
grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few
cloves pounded, yolk of an egg. Cut holes in the beef, and put in the
stuffing, leaving about half the stuffing to be made into balls. Tie
the beef up in a cloth, just cover it with water, let it boil an hour
and a half; then turn it, and let it boil an hour and a half more;
then turn out the liquor, and put some skewers across the bottom of