Modern cookery, in all its branches

drain for an instant, sprinkle it on both sides with pepper, and then flour it rather thickly; lay it quite flat into a well-tinned iron saucepan or stewpan, which has been rinsed with cold water, of which three or four tablespoonsful should be left in it. Place it over (not upon) a very gentle fire, and keep it just simmering from an hour and a half to an hour and three quarters, when, if the meat be good, it will have become perfectly tender. Add salt to it when it first begins to boil, and turn it when rather more than half done. A couple of spoonsful of gravy, half as much catsup, and a slight seasoning of spice, would, to many tastes, improve this dish, of which, however, the great recommendation is its wholesome simplicity, which renders it suitable to the most delicate stomach. A thick mutton cutlet from the middle of the leg is excellent dressed thus, to 1 hour. BEEF OR MUTTON CAKE. ( Very good.) Chop two pounds of lean and very tender beef or mutton, with three quarters of a pound of beef suet ; mix them well, and season them with a dessertspoonful of salt, nearly as much pounded cloves, a teaspoonful of pounded mace, and half a teaspoonful of cayenne. Line a round baking dish with thin slices of fat bacon, press the meat closely into it, smooth the top, and cover it with bacon, set a plate on it with a weight, and bake it two hours and a quarter. Take off the bacon, and serve the meat hot, with a little rich brown gravy, or set it by until cold, when it will be equally good. The fat of the meat which is used for this dish can be chopped up with it instead of suet, where it is liked as well ; and onion, or eschalot, shred fine, minced savoury herbs, grated lemon-peel, rasped bacon, or mushrooms cut small, may in turn be added to vary it in flavour. Lean beef or mutton, 2 lbs. ; suet, fib. ; salt and cloves in powder, each a dessertspoonful ; mace, 1 teaspoonful ; half as much cayenne baked 2|- hours. Obs. — A larger portion of suet or of fat will render these cakes lighter, but will not otherwise improve them : they may be made of veal or of venison, but one-third of mutton suet or of fat bacon should be mixed with this last. GERMAN STEW. Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled ; press the water well from them, lay them in with the beef, and let the whole stew for another hour. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired ; but it is very good without. Beef, 2 1 lbs. ; water, or broth, If pint ; onion, 1 ; salt, 1 teaspoonful ; third as much pepper : 1^- hour. Parboiled cabbages, 3 or 4 : 1 hour. WELSH STEW.