Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt. Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it. To enrich the gravy you may add the necks and other trimmings of whatever poultry you may happen to have; also the root of a tongue, if convenient. Cover the pot, and set it over a quick fire. When it boils and the scum has risen, skim it well, and then diminish the fire so that the meat shall only simmer; or you may set the pot on hot coals. Then put in four or five carrots sliced thin, a head of celery cut up, and four or fire sliced turnips. Add a bunch of sweet herbs, and a small table-spoonful of black pepper-corns tied in a thin muslin rag. Let it stew slowly for four or fire hours, and then add a dozen very small onions roasted and peeled, and a large table-spoonful of capers or nasturtians. You may, if you choose, stick a clove in each onion. Simmer it half an hour longer, then take up the meat, and place-it in a dish, laying the vegetables round it. Skim and strain the gravy; season it with catchup, and made mustard, and serve it up in a boat. Mutton may be cooked in this manner. HASHED BEEF. Take some roast beef that has been very much under-done, and having cut off the fat and skin, put the trimmings with the bones broken up into a stew-pan with two large onions sliced, a few sliced potatoes, and a bunch of sweet herbs. Add about a pint of warm water, or broth if you have it. This is to make the gravy. Cover it closely, and let it simmer for about an hour. Then skim and strain it, carefully removing every particle of fat. Take another stew-pot, and melt in it a piece of butter, about the size of a large walnut. When it has melted, shake in a spoonful of flour. Stir it a few minutes, and then add to it the strained gravy. Let it come to a boil, and then put to it a table-spoonful of catchup, and the beef cut either in thin small slices or in mouthfuls. Let it simmer from five to ten minutes, but do not allow it to boil, lest (having been cooked already) it should become tasteless and insipid. Serve it up in a deep dish with thin slices of toast cut into triangular or pointed pieces, the crust omitted. Dip the toast in the gravy, and lay the pieces in regular order round the sides of the dish. You may hash mutton or veal in the same manner, adding sliced carrots, turnips, potatoes, or any vegetables you please. Tomatas are an improvement. To hash cold meat is an economical way of using it; but there is little or no nutriment in it after being twice cooked, and the natural flavour is much impaired by the process. Hashed meat would always be much better if the slices were cut from the joint or large piece as soon as it leaves the table, and soaked in the gravy till next day. BEEF CAKES.