Virginia Cookery-book

Whence the name came nobody knows, but the dish that bears it is one that is a favorite for common use with every family where it is known. When you have a cold roast of beef cut off as much as will half fill a bakingdish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, and a seasoning of pepper and salt, with enough water to make plenty of gravy ; thicken it, too, by dredging in a tablespoonful of flour ; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to [illustration: VIRGINIA COOKERY-BOOK.] fill up your baking-diiih niter the otewed meat has been transferred to it. Tbe potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Plaoe the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce, or any other kind that you prefer. A good, plain dish. To Stjcw a Rump op Beep. Take out as much of the bone as you can with a saw, that it may be flat in the dish ; stufif it with a force-meat ; lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut small, and strewed over it, a head of celery and a small onion cut up, some pounded cloves, pepper, and salt. Stew it gently until done tender ; skim the fat off ; thicken the gravy a little with brown flour, and serve it up with a garnishing of the vegetables with which it was flavored. Scallops of Cold Beef. Mince beef, mutton, or veal small, with pepper and salt enough to season ; add a little gravy ; put it into scollop-shells or a baking-dish, covered over with mashed potatoes beaten light with cream ; put a bit of butter on the top, and brown them in an oven. Italian Bkepsteak. Cut a steak from any tender part ; beat it and season with a little onion, pepper, and salt ; lay it in an iron stewpan that has a cover to fit close, with a spoonful of butter and two spoonfuls of water j let it steam thus very slowly for two or three hours, taking care not to let it bum, and it will be very tender. To Stew a Fbbsh Bbef Tongue. Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well; balf an hour before dishing it add half a wineglass of wine, half a wineglass of walnut catsup, a little mace, and a few oloves to the gravy, and stew them a while together. Ragout of Souse. Take as many pig's-feet out of brine as will make a dish for your family ; split, flour, and fry them brown in nice boiling lard ; have a small stewpan set on the fire holding a little rich gravy, highly seasoned with oysters, mustard, pepper, salt, and vinegar ; thicken it a little with toasted flour and a very little brown sugar ; put in the feet and stew them slowly until done enough. When sent to table a few fried oysters laid over the dish look well — and taste better. Beef Bouilli.