Boileau

Take a piece of beef weighing six or eight pounds, have the bone taken out; then rub it well with a mixture composed of ground cloves, allspice, black pepper, sweet marjoram, and salt, one teaspoonful of each rubbed fine. After the mixture is well rubbed in, roll it up tightly and tie it; put it into a pot half full of water, with three or four potatoes, a carrot, two turnips, if small, and two onions, and let it stew six houss.

Breakfast Dish

Chop fine as much cold beef or mutton as is required; add a pint, more or less of good soup stock; season with pepper, salt, and ground cloves; thicken with browned flour and pour boiling hot over little bits of nicely-toasted bread. Garnish with slices of lemon and serve at once.

Corned Beef

1. Put into cold water enough to cover well, and place where it will cook very slowly for three or four hours; if to be used cold, simmer until the bones can be easily removed, and then press in a square mold.

2. Select a nice piece of fresh beef; rub over sufficient salt to "corn" it, but not to make it very salt; let it stand two or three days, judging of the time by the size of the meat; then wash thoroughly in cold water, and putting in the pot, cover with cold water and boil gently till quite tender; add such vegetables as are desired, like the old time-honored "boil dish;" judge of the quantity of vegetables by the strength of flavor desired in the soup to be made from the water in which the whole is boiled; when done, dish beef and vegetables, and serve hot.

Deviled Beef

Take slices of cold roast beef, lay them on hot coals and broil; season with pepper and salt, and serve while hot, with a small lump of butter on. each piece.

Dried Beef In Cream

Shave your beef very fine; pour over it boiling water; let it stand for a few minutes; pour this off and pour on good rich cream; let it come to a boil. If you have not cream, use milk and butter, and thicken with a very little flour; season with pepper, and serve on toast or not, as you like.

Frizzled Beef

Shave beef very fine; put into a frying pan when good and hot; put in the beef and shake and stir until heated through; season with pepper; serve in this way, or just before serving beat one egg light and stir in.

Pressed Beef

Cure a piece of brisket with salt and pulverized saltpetre for five days; boil gently until tender; press until perfectly cold.

Beef Tongue

If it is corned it should be soaked for twenty-four hours before boiling. It will require from three to four hours, according to size. The skin should always be removed as soon as it is taken from the pot. An economical method is to lay the tongue, as soon as the skin is removed, in a jar, coiled up, with the tip outside the root, and a weight upon it. When it is cold, loosen the sides with a knife and turn it out. The slices being cut horizontally all round, the fat and lean will go together.