Beef, Braised, Rump (a la Jardiniere). — Remove the bone from a piece of nmip weighing about sixteen pounds , and trim and tie it into a nice shape. Sim-air it for three hours in the stock-pot, and after well di-aining put it into a braising - pan, with a gravy made in fhe following manner : — Put tkree carrots, three onions, three shaiots, three bay- leaves, and a sjirig of thyme into a stewpan with a pint and a half of good rich gra^y. Slice the vegetables and simmer until the flavour is extracted and the gra^-y reduced to about one pint, then strain and add the best part of a pint of jMarsala✪ Beef, Braised, Rump (a la Jardiniere). Pour this gravy into ■the braising-pan over the meat, simmer and baste c of Esi: tureen -with b] o hours. Add half a pint slvim and strain into a »ith the beef. Garnish •arrots, and cauliflowers ; the latter is best placed at the ends and sides of the dish, with carrots on each side of the cauli- flowers and the brussels sj^routs to fill up the spaces between. Time to simmer, tlrree hours ; to braise, two hours. Probable cost, lid. to Is. per pound. Sufficient for a remove. Beef, Braised, Rump, with Maca- roni.— Cook the beef as before directed, am. boil some blanched macaroni in veal brot:i. Drain it, and add some Espagnolo caucc and grated Parmesan cheese. Mix well and servo round the meat. Tomato sauce may be sent to table on a tureen. Time to boil the macaroni fi-om fifteen to tAventy minutes. Beef, Breslau. — Take three or four ounces of bread-crumbs, beat up three eggs and add them to the crumbs and a small cupful of good bro-vNTi gra^y; break three ounces of butter into small pieces, and mix all together with half a tea-spoonful of salt, one tea-spoonful of grated lemon-peel, two table- spoonfuls of minced thyme and parslej^, and a little cayenne. When these ingredients are thoroughly mixed, take of roast beef, rather undercooked, from a half to three-quarters of a pound, mince it very finely, mix well with the forcemeat, and bake "for half an hour in buttered coffee-cups. Turn out, and serve with egg-balls round the dish and gra^y if liked. Probable cost, exclusive of meat, 8d. Sufficient for a small dish. Beef, Brisket of. Stewed.— Take six pounds of beef, and, before dressing it, rub it ov6r with vinegar and salt ; place it in a stew- pan with stock or water sufficient to co^-er it. Allow it to simmer for an hour, skimming it well all the time. Put in (six each) carrots, tm-nips, and small onions ; and allow all to simmer until the meat is quite tender, which will be in about other two hours. As soon as it is ready the bones should be removed. Boil for a few minutes as much of the gravy as wiU be required with flour and a little butter, and season it with ketchup, allspice, and mace. Pour a little of it over the brislcet, and send the remainder to table in a sej^arate dish. Sufficient for six or seven persons. Probable cost, 7d. to 8d. per pound.

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Beef, Braised, Rump (a la Jardiniere). — Remove the bone from a piece of nmip weighing about sixteen pounds , and trim and tie it into a nice shape. Sim-air it for three hours in the stock-pot, and after well di-aining put it into a braising - pan, with a gravy made in fhe following manner : — Put tkree carrots, three onions, three shaiots, three bay- leaves, and a sjirig of thyme into a stewpan with a pint and a half of good rich gra^y. Slice the vegetables and simmer until the flavour is extracted and the gra^-y reduced to about one pint, then strain and add the best part of a pint of jMarsala. Pour this gravy into ■the braising-pan over the meat, simmer and baste c of Esi: tureen -with b] o hours. Add half a pint slvim and strain into a »ith the beef. Garnish •arrots, and cauliflowers ; the latter is best placed at the ends and sides of the dish, with carrots on each side of the cauli- flowers and the brussels sj^routs to fill up the spaces between. Time to simmer, tlrree hours ; to braise, two hours. Probable cost, lid. to Is. per pound. Sufficient for a remove. Beef, Braised, Rump, with Maca- roni.— Cook the beef as before directed, am. boil some blanched macaroni in veal brot:i. Drain it, and add some Espagnolo caucc and grated Parmesan cheese. Mix well and servo round the meat. Tomato sauce may be sent to table on a tureen. Time to boil the macaroni fi-om fifteen to tAventy minutes. Beef, Breslau. — Take three or four ounces of bread-crumbs, beat up three eggs and add them to the crumbs and a small cupful of good bro-vNTi gra^y; break three ounces of butter into small pieces, and mix all together with half a tea-spoonful of salt, one tea-spoonful of grated lemon-peel, two table- spoonfuls of minced thyme and parslej^, and a little cayenne. When these ingredients are thoroughly mixed, take of roast beef, rather undercooked, from a half to three-quarters of a pound, mince it very finely, mix well with the forcemeat, and bake "for half an hour in buttered coffee-cups. Turn out, and serve with egg-balls round the dish and gra^y if liked. Probable cost, exclusive of meat, 8d. Sufficient for a small dish. Beef, Brisket of. Stewed.— Take six pounds of beef, and, before dressing it, rub it ov6r with vinegar and salt ; place it in a stew- pan with stock or water sufficient to co^-er it. Allow it to simmer for an hour, skimming it well all the time. Put in (six each) carrots, tm-nips, and small onions ; and allow all to simmer until the meat is quite tender, which will be in about other two hours. As soon as it is ready the bones should be removed. Boil for a few minutes as much of the gravy as wiU be required with flour and a little butter, and season it with ketchup, allspice, and mace. Pour a little of it over the brislcet, and send the remainder to table in a sej^arate dish. Sufficient for six or seven persons. Probable cost, 7d. to 8d. per pound.

Cassell's dictionary of cookery