Choose the tenderest part of beef, cut it an inch thick, broil it gently
over good coals, covered with a plate; have butter, salt, pepper, and a
little water in a dish; and when you turn the beef, dip it in this; be
careful to have as much of the juice as you can. When done, put it in a
warm dish, and pour the basting over, with some more butter.


Mutton Chops.

Cut some pieces of mutton, either with or without bone, about an inch
thick; have the gridiron hot, first rubbing it with a little suet; put
on the chops, turning them frequently, and butter and season them with
pepper and salt as you cook them; then dish them on a hot dish and add
more butter.


Rabbits and Squirrels.

Rabbits and squirrels, or birds, may be fried as chickens, or stewed in
a pot with a little water. If you make a pie of rabbits or squirrels,
they should be stewed first to make them tender, and then made in the
same way as chicken pie. Rabbits ace very good cooked with chopped
onions, in a pot with a little water, and thickening of milk and flour
stirred in when they are nearly done. Squirrels make very good soup.


To Fry Ham.

Slice the ham and if it is very salt, pour boiling water on it, and let