paste, lay in the steaks, and add half a pint of rich gravy, made with the trimmings of the venison; add a glass of port wine, and the juice of half a lemon or teaspoonful of vinegar; cover the dish with puff paste, and bake it nearly two hours; some more gravy may be poured into the pie before serving it.

ROAST BEEF.

And aye a rowth, a roast beef and claret: Syne wha wad starve! Burns.

Syne wha wad starve!

Burns.

The noble sirloin of about fifteen pounds will require to be before the fire about three and a half[37] to four hours; take care to spit it evenly, that it may not be heavier on one side than on the other; put a little clean dripping into the dripping-pan (tie a sheet of paper over to preserve the fat); baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half hour; then take off the paper and make some gravy for it. Stir the fire, and make it clear; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer till the froth rises, take it up, put it on the dish, and serve it.

[37]

BEEF À LA BRAISE.

In short, dear, “a Dandy” describes what I mean, And Bob’s far the best of the gems I have seen, But just knows the names of French dishes and cooks, As dear Pa knows the titles and authors of books; Whose names, think how quick! he already knows pat, A la braise, petit patés, and—what d’ye call that They inflict on potatoes? Oh! maître d’hotel. I assure you, dear Dolly, he knows them as well As if nothing but these all his life he had eat, Though a bit of them Bobby has never touched yet. I can scarce tell the difference, at least as to phrase, Between beef à la Psyché and curls à la braise. Moore.

Moore.

Bone a rump of beef, lard it very thickly with salt pork seasoned with pepper, salt, cloves, mace,[38] and allspice, and season the beef with pepper and salt; put some slices of bacon into the bottom of the pan, with some whole black pepper, a little allspice, one or two bay leaves, two onions, a clove of garlic, and a bunch of sweet herbs. Put in the beef, and lay over it some slices of bacon, two quarts of weak stock, and half a pint of white wine. Cover it closely, and let it stew between six and 

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