POT-ROAST OR BRAISED BEEF.—Remove the skin and some of the fat from the flank of beef (put both in the oven with half a pint of water to “try out”), sprinkle the beef with two level tea-spoonfuls of salt and half a salt-spoonful of pepper, a table-spoonful of finely-chopped parsley, if you have it, and a scant tea-spoonful of thyme, also, if you have it. Roll up the beef tightly with these flavorings inside, flour the meat and put in a thick saucepan or pot with a wine-glass of vinegar and two cloves. Cover very closely, and if the lid of the saucepan does not fit well put a clean cloth over it. Let it so remain till nearly browned, turning it about occasionally. Have ready a carrot and half an onion sliced, and when the meat has been _slowly_ cooking nearly two hours, put them to it with half a pint of boiling water and a dessert-spoonful of Worcestershire or any nice table sauce, _if you have it_, and simmer very slowly two hours longer; then take up the meat, remove the strings, carefully skim all fat from the gravy which pour over it. In summer put a pint of young peas into the gravy; fried potatoes are very good with this dish. N. B. You will observe I have said with regard to some of the flavorings “_if you have it_.” I mean by that they are not _necessary_, but a great improvement; and, as they cost very little, if you want plain dishes made savory it is economical to have them always in the house. LIVER AND BACON.—Wash the liver, dry it, cut it with a sharp knife into slices the third of an inch thick. Dip each slice in flour. Cut some bacon in thin slices, remove the rind and fry it crisp but don’t burn it; then lay in the liver, only enough to cover the bottom of the pan; when nicely brown turn each slice; brown the other side and take it up on a hot dish with the bacon around it. Now if the fat is not burned (and to prevent that, it should be fried where the fire is good but not too fierce) stir into it a scant dessert-spoonful of flour, mashing all the brown bits and lumps with the back of a spoon; when it is all a _fine brown_, have a cup of boiling water ready, and pour it quickly into the pan. Stir till smooth. Let it boil down till thick as good cream, season with pepper and salt and a tea-spoonful of vinegar or Worcestershire sauce, and pour it over the liver. If by chance the fat was burned pour it out of the pan, for it would make a _bitter_, _black_ gravy, and spoil the whole. Put into the pan a dessert-spoonful of butter and one of flour, let them get _quite brown_ stirring the while, when proceed with water as before. If you have ready-browned flour in the house it saves standing over the fire waiting for it to brown in the fat or butter, and as you may like to prepare some I send directions. Of course whitey-brown gravy is very disagreeable.