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BEEF STEAKS ROLLED.

TAKE the steaks, and after beating them to make them tender, put upon them any quantity. of high-seasoned forcemeat, then roll them up, and secure their form by skewering. Fry them till they become of a delicate brown, when they should be taken from the fat, in which they had been fried, and put into a stew-pan, with some good gravy, a spoonful of red wine, and some catchup. When sufficiently stewed, serve them up with the gravy and a few pickled mushrooms.

OBS.

THIS dish may be considered as a meal in the service of families in middling life; and as an additional dish, in opulent ones. The inside of a sirloin is the best piece of beef for this purpose, being extremely tender.

BEEF COLLOPS.

TAKE steaks from the rump, and cut them into pieces in the form of Scotch collops, but a

little larger. Having hacked and floured them, put the collops into a stew-pan, in which a sufficient quantity of butter had been previously melted. Fry them quick for about two minutes; then put in a pint of gravy, with a bit of butter rolled in flour, and season with pepper and salt. To these add some pickled cucumber sliced very thin, a few capers, part of a pickled walnut sliced thin, and a little onion shred small. After remaining in the stew-pan for the space of five minutes, or a little longer, the collops may be dished up, and sent hot to the table. Garnish with lemon, or beet-root pickled in vinegar.

OBS.

THIS dish has something of the appearance of a meal, and as it does not contain any very high seasoning, it may be eat in perfect safety..

TREMBLING BEEF

TAKE a brisket of beef, and boil it gently for the space of five or six hours, or till made

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very tender. Season the water with salt, some all-spice, two onions, two turnips, and one carrot. Put a piece of butter into a stew-pan, and when melted put in two spoonfuls of flour, taking care to keep it stirring till it become quite smooth. Then put in a quart of gravy, a spoonful of catchup, some turnips and carrots, cut into small pieces. Stew till the roots are become tender, and season with pepper and salt. Skim off the fat, and when the beef is put into the dish pour the sauce over it.

OBS.

WHEN properly cooked, this dish is generally well received, being very tender. A small rump be dressed in the same manner.

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TO STEW TENCH.

AFTER scaling aud cleaning the fish, rub them over with the yolk of egg, and dredge them with flour. Then put them into a pan, and fry them in sweet drippings till they are

made brown. Then take them out, and put them on a sieve to drain. When cold, put the tench into a stew-pan, with a little mace, Cayenne pepper, lemon-peel shred, a little scraped horse-radish, a pint of gravy, and the same quantity of port wine. Stew gently for the space of half an hour; then add a little melted butter, two spoonfuls of walnut catchup, a little lemon juice, and salt to the taste.

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OBS.

HOWEVER pleasing to the palate tench may be when dressed in this manner, it is certainly not so wholesome as when boiled, and sent up with plain melted butter made acid. This fish was formerly recommended as a sovereign remedy in cases of jaundice; and it is probable that the golden colour of the fish, when in high season, induced the ignorant to

given by Providence as out its medicinal quality.

suppose, that it was

a signature to point This doctrine of sig

natures subsisted for a considerable time among medical practitioners, and gave rise to the names of many plants, from the resemblance of

their leaves and roots to the form of many parts of the human body; such as lungwort, liverwort, spleenwort, pilewort, &c. In the present age of Quackery and Imposition, Ignotus will not be surprised to see a revival of this practice, as making part of the Occult Science of Medicine, in opposition to the rational practice of those men who combine honesty with their professional knowledge.

TO DRY HADDOCKS.

TAKE haddocks of two or three pounds in weight, and after taking out the gills and eyes, gut them, and remove all the blood from the back bone. Rub them dry and put a little salt in the bodies and eyes. Lay the fish on a board for one night, then hang them up in the kitchen or any dry place. After hanging two or three days, the fish will be fit for When to be dressed, skin them and rub them over with egg yolk, and strew upon themi some bread crumbs; then lay them before the

use.

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