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tinue to cook slowly for 40 minutes longer, adding more water if necessary. Remove the muslin and its contents, and serve the gobbets on the sippets of toast, which must be previously arranged on a hot dish.

Time.—About 1 hour 20 minutes, to stew the beef. Average Cost, 1s. 9d. Sufficient for 4 or 5 persons. Seasonable at any time.

855.—BEEF GOBBETS. (Another Way.)

Ingredients.—1 lb. of lean tender beef, 1½ ozs. of butter, 1 shallot finely-chopped, ½ a teaspoonful of finely-chopped parsley, 1 dessertspoonful of mushroom ketchup, walnut liquor or some sharp sauce, breadcrumbs, ½ of a teaspoonful of finely-grated lemon-rind, nutmeg, salt and pepper.

Method.—Cut the meat into small dice, and sprinkle rather liberally with grated nutmeg, lemon-rind, salt and pepper. Heat the butter in a stewpan, fry the meat until lightly browned, then season and sprinkle over the shallot and parsley, and cook a few minutes longer. Cover with gravy, stock or water, stew as gently as possible for 1 hour and add the ketchup. Turn into a buttered baking-dish, cover with breadcrumbs highly seasoned with salt and pepper, and add a few bits of butter. Bake in a moderate oven until nicely browned, and serve in the dish with some suitable sauce.

Time.—About 1½ hours. Average Cost, 1s. 4d. Sufficient for 2 or 3 persons. Seasonable at any time.

856.—BRISKET OF BEEF. (Fr.Poitrine de Bœuf à la Flamande.)

Ingredients.—6 lb. of brisket of beef, slices of bacon, 2 carrots, 1 onion, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 1 blade of mace, ¼ of a teaspoonful of allspice, 10 peppercorns, salt and pepper, 1 pint of brown sauce, No. 233, stock or water.

Method.—Cover the bottom of a stewpan with slices of bacon, put in the meat, lay slices of bacon on the top of it, and add the bouquet-garni, cloves, mace, allspice, peppercorns and a few vegetable trimmings. Nearly cover with stock or water, cook very gently for 5 or 6 hours, adding more stock or water to replace that which boils away, and taking care to keep the stewpan closely covered. Make the brown sauce as directed, using the stock from the stewpan when none other is available. Cut the vegetable into dice, cook in stock or water until tender, and add them to the sauce. The meat should be glazed, garnished with a little vegetable, and served on a hot dish.

Time.—5 or 6 hours. Average Cost, 4s. 6d. Seasonable at any time.

857.—BROWN STEW. (Fr.Ragoût brune.)

Ingredients.—1½ lb. of neck of beef, 1½ ozs. of butter or fat. 1½ ozs. of