Hot Crab.

Pick the meat out of a crab, clear the shell from the head, then put the meat with a little nutmeg, salt, pepper, a bit of butter, crumbs of bread, and three spoonsful of vinegar, into the shell again, and set it before the fire. You may brown it with a salamander.-Dry toast should be served to eat it upon.

Dressed Crab cold.

Empty the shells, and mix the flesh with oil, vinegar, salt, and a little white pepper and Cayenne; then put the mixture into the large shell, and serve. Very little oil is necessary.

To stew Oysters.

Open, and separate the liquor from them, then wash them from the grit; strain the liquor, and put with the. oysters a bit of mace and lemon-peel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter.-Serve with sippets.

Boiled Oysters.

Let the shells be nicely cleaned first; and serve in them, to eat with cold butter.

To scallop Oysters,

Put them with crumbs of bread, pepper,salt, nutmeg, and a bit of butter, into scallop-shells, or saucers, and bake them before the fire in a Dutch oven.

Fried Oysters, to garnish boiled Fish.

Make a batter of flower, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine yellowbrown. A little nutmeg should be put into the seasoning, and a few crumbs of bread into the flour.

MEATS.

To dress Venison."

A haunch of buck will take three hours and a half, or three quarters, roasting: doe, only three hours and a quarter. Venison should be rather under than over done.

Spread a sheet of white paper with butter, and put it over the fat, first sprinkling it with a little salt; then lay a coarse paste on strong paper, and cover the haunch; tie it a 21

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with fine pack thread, and set it at a distance from the fire, which must be a good one. Baste it, often; ten minutes before serving take off the paste, draw the meat nearer the fire, and baste it with butter and a good deal of flour, to make it froth up well.

Gravy for it should be put into a boat, and not into the dish (unless there is none in the venison) and made thus: Cut off the fat from two or three pounds of a loin of old mutton, and set in steaks on a gridiron for a few minutes just to brown one side; put them into a saucepan with a quart of water, cover quite close for an hour, and simmer it gently; then uncover it, and stew till the gravy is reduced to a pint. Season with salt only.

Currant-jelly sauce must be served in a boat.

Formerly pap sauce was eaten with venison; which, as some still like it, it may be necessary to direct. Grate white bread, and boil it with port wine, water, and a large stick of cinnamon; and when quite smooth take out the cinnamon and add sugar. Claret may be used for it.

Make the jelly-sauce thus. Beat some currant-jelly and a spoonful or two of port wine, and set it over the fire till melted. Where jelly runs short put more wine, and a few lumps of sugar, to the jelly, and melt as above. Serve with French beans.

To salt Beef or Pork, for eating immediately.

The piece should not weigh more than five or six pounds, Salt it very thoroughly just before you put it into the pot; take a coarse cloth, flour it well, put the meat in and fold it up close. Put it into a pot of boiling water, and boil it as long as you would any other salt beef of the same sizė, it will be as salt as if done four or five days.⠀

. Great attention is requisite in salting meat: and in the country, where large quantities are cured, this is of particular importance. Beef and pork should be well sprinkled, and a few hours afterwards hung to drain, before it is rubbed with the salt: which method, by cleansing the meat from the blood, serves to keep it from tasting strong, should be turned every day; and if wanted soon, should be rubbed as often. A salting-tub or lead may be used, and a cover to fit close. Those who use a good deal of salt meat, will find it answer well to boil up the pickle, skim it, and when cold, pour it over meat that has been sprinkled and drained. Salt is so much increased in price, from the

heavy duties, as to require great care in using it; and the brine ought not to be thrown away, as is the practice of some, after once using.

To salt Beef red; which is extremely good to eat fresh from the Pickle, or to hang to dry.

Choose a piece of beef with as little bone as you can (the flank is most proper), sprinkle it, and let it drain a day; then rub it with common salt, saltpetre, and bay-salt, but only a small proportion of the saltpetre, and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it,

It will be excellent in eight days. In sixteen, drain it from the pickle; and let it be smoked at the oven mouth when heated with wood, or send it to the baker's. A few days will smoke it.

A little of the coarsest sugar may be added to the salt. It eats well, boiled tender with greens or carrots. If to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold fold it in a sheet of paper, and it will keep in a dry place two or three months, ready for serving on bread and butter.

The Dutch Method of salting Beef.

Take a lean piece of beef; rub it well with treacle or brown sugar, and let it be turned often. In three days wipe it, and salt it with common salt and saltpetre beaten fine: rub these well in, and turn it every day for a fort night. Roll it tight in a coarse cloth, and press it under a large weight; hang to dry in a wood smoke, but turn it upside down every day. Boil it in pump water, and press it; it will grate or cut into shivers, like Dutch beef.

Beef à la Mode.

Choose a piece of thick flank of a fine heifer or ox. Cut into long slices some fat bacon, but quite free from yellow; let each bit be near an inch thick: dip them into vinegar, and then into a seasoning ready prepared of salt, black pepper, allspice, and a clove, all in fine powder, with parsley, chives, thyme, savoury, and knotted marjoram, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well tinned pot over a fire or rather stove: three or four onions must be fried brown and

put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water; let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice.

Put the gravy into a pan, remove the fat, keep the beef covered, then put them together, and add á glass of port wine. Take off the tape, and serve with the vegetables; or you may strain them off, and send them up cut into dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement, A tea cupful of vinegar should be stewed with the beef..

To stew a Brisket of Beef.

Put the part which has the hard fat into a stewpot with a small quantity of water: let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few peppercorns. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup. alone, and the meat on a dish, garnished with some vegetables. The following sauce is much admired, served with the beef; Take half a pint of the soup, and mix it with a spoonful of catchup, a glass of port wine, a tea spoonful of made mustard, a little flour, a bit of butter, and salt; boil all together a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and put în separate heaps over it.

An excellent Mode of dressing Beef.

Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight, and roast it. Nothing can look nicer. The above done with spices, &c. and baked as bunter's beef, is excellent.

To collar Beef.

Choose the thin end of the flank of fine mellow beef, but not too fat; lay it into a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle, remove the skin of the inside. part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjoram, and penny-royal, pepper, salt, and allspice. Roll the meat up as tight as possible, and bind it, then boil it gently for seven or eight hours. A cloth must

be put round before the tape. Put the beef under a good weight while hot, without undoing it: the shape will then be oval. Part of a breast of veal rolled in with the beef, looks and eats very well.

Beef Steaks and oyster Sauce.

Strain off the liquor from the oysters, and throw them into cold water to take off the grit, while you simmer the liquor with a bit of mace and lemon peel; then put the oysters in, stew them a few minutes, and a little cream if you have it, and some butter rubbed in a bit of flour; let them boil up once; and have rump steaks, well seasoned and broiled, ready for throwing the oyster sauce over, the moment you are to serve.

Beef Palates.

Simmer them in water several hours, till they will peel; then cut the palates into slices, or leave them whole, as you choose; and stew them in a rich gravy till as tender as possible. Before you serve, season them with Cayenne, salt, and catchup. If the gravy was drawn clear, add also some butter and flour.

If to be served white, boil them in milk, and stew them in a fricassee sauce; adding cream, butter, flour, and mushroom-powder, and a little pounded mace.

Fricassee of cold roast Beef.

Cut the beef into very thin slices, shred a handful of parsley very small, cut an onion into quarters, and put all together into a stew-pan, with a piece of butter and some strong broth: season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar; stir it quick, rub the dish with shalot, and turn the fricassee into it.

To dress cold Beef that has not been done enough, called Beef Olives.

Cut slices half an inch thick, and four inches square; lay on them a forcemeat of crumbs of bread, shalot, a little suet, or fat, pepper, and salt. Roll them, and fasten with a small skewer: put them into a stewpan with some gravy made of the beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do.