Cookery and housekeeping

Cut a cooked fillet of beef into slices half an inch thick, and cut slices of bread the same size and thickness ; fry the bread in fat taken from the stock-pot, and warm the slices of beef (warm, not boil) in good gravy ; arrange in alternate slices ; fill the centre with a garnish of olives, or flageolets, and serve a sharp sauce in a tureen. Chateaubriand of Beef. This is made with slices of fillets of beef, but each two slices must be only slightly severed in the middle, making a sort of bivalve, into which are introduced a small lump of marrow, a sprinkle of salt and cayenne pepper, and a few shreds of onion. The beef sides are then pressed together ; a little butter or oil is rubbed on the outside, and the fillets are grilled from ten minutes to a quarter of an hour, care being taken not to let the marrow ooze out of the fillets. Serve very hot, with a squeeze of lemon in the gravy. Beef Steak Pudding. About 2 lbs. of tender rump steak must be freed from sinew, cut into pieces of moderate size, and a few bits of fat rolled in the thin pieces of beef; salt and pepper, and an onion chopped small are to be added. Make a paste with \ lb. of beef suet, i:^ lbs. of flour, a pinch of salt, and half a pint of milk (or water) ; the suet must be chopped very fine and freed from skin. The paste must be quite smooth and even. Line a basin with this paste, fill with the pieces of beef, pour in a small quantity of broth, cover with paste, close the edges, flour your pudding-cloth, tie over the basin, boil for four hours. Take off the pudding-cloth, pin a napkin neatly round the basin, and send up on a round dish. Veal may be used instead of beef, or half rabbit and half beef When oysters are in season, it is a great improvement to put in half a dozen. Rump Steak. Cut the steak thick, at least three-quarters of an inch in thickness. As tender meat is not ahvays to be had, if the piece you have purchased is doubtful, lay it on a clean cloth, take a blunt heavy carving knife if you have not a steak mallet, and hack closely from one end to the other ; then turn and repeat the " process upon the other side. The knife should be so blunt you cannot cut with it, and the strokes not the sixth part of an inch apart. Wipe, but do not wash, ISO and lay on a buttered gridiron over a clear fire, turning very often as it begins to drip. Do not season until it is done, which will be in about twelve minutes if the fire is good, and the cook attentive. Rub your hot dish with a split raw onion, lay in the steak, salt and pepper on both sides, and put a liberal lump of butter upon the top. Then put on a hot cover, and let it stand five minutes to draw the juices to the surface before it is eaten. A gridiron fitting under the grate is better than an}- other. If a gridiron is not at hand, rub a little butter upon the bottom of a hot, clean frying-pan, put in the meat, set over a bright fire, and turn frequently. This will not be equal to a steak cooked upon a gridiron, but it is infinitely preferable to the same fried. Beefsteak Rolls.