Cassell's dictionary of cookery

beef in brine, and turn and rub it every day for 1(11 days. Hang it in a chimney over a sawdust fire or a smothered wood fire, and let it remain for a fortnight. Rub it over in every part with black pepper, and hang it in a cool, dry, airy situation. When once it has been cut keep it covered with thick paper. When it is to be served, pare off the outside skin and shave it into thin chips. If very salt, soak it in boiling water for a few minutes. With half a pound of beef dissolve a small slice of butter or lard in a frying-pan, stir in the beef, pepper it well, and when it begins to fizz dredge a large tea-spoonful of flour upon it. Pour over it a quarter of a pint of boiling stock or water ; stir until the sauce thickens, and serve very hot. If preferred, two or three fresh eggs may be broken into the pan with the beef and gravy, and the whole stirred briskly until the eggs are set. Ordinarily- smoked beef is cut into thin chips and served without further dressing. Smoked Meat, Hash of.— Take some carrots, and cut them into long strips or little dice; stew them till quite soft in broth with salt and butter. Brown a little flour in butter, and drain the broth from the carrots into it. Add to the preparation a little vinegar, sugar, and pepper; stir and boil it till it forms a creamy sauce. Take remains of smoked meat, and cut it into smaU dice or slices ; add this to the carrot, pour in the sauce, stir the hash well, and let it stew for a quarter of an hour. If liked, a minced onion may be stewed with the carrots. This dish should be served with potatoes or klisse. Snail, Edible. — The edible snail of the South of Europe is found in the chalk and oolite districts of the South of England, where it is said to have been introduced from the Continent in the seventeenth century. This, however, is very doubtful. It has a shell about two inches in diameter and two inches in height, whitish or pale tawny, with four darker bands, often not very distinct. By the ancient Romans it was much esteemed as an article of food : they fattened their snails in enclosures made for the purpose, and fed them daintily on meal and boiled wine. It is still in much esteem for the table in various parts of Europe, and is occasionally used in England. The common garden snail is probably as good eating as the edible snail, though it is not so large. "The glassmen of Newcastle," we are told, " once a year have a snail-feast. They generally collect the snails themselves in the fields and hedges the Sunday before the feastday." Snapdragon. — This is a Christmas dish of very easy preparation, and the central feature of a favourite Christmas sport. It is common in England, but in Scotland seems to be comparatively unknown. " A quantity of raisins are deposited in a large dish or bowl "(the broader and shallower this is the better), and brandy or some other spirit is poured over the fruit and ignited. The bystanders now endeavour by turns to grasp a raisin by plunging their hands through the flames ; and as this is somewhat of an arduous feat, requiring both courage and rapidity of action, a considerable amount of laughter is evoked at the expense of the unsuccessful competitors."