Chop fine a large onion, four bay leaves, and a little parsley, add to these half an ounce of ground ginger, a tea-spoonful of salt, a blade of mace, a little ground allspice, some lemon sliced, and some of the peel grated; rub all these ingredients well into the meat, then place it into a stew-pan with three parts of a cup of vinegar, a calf's-foot cut in small pieces and a pint of water, stew gently till tender, when the fat must be carefully skimmed off the gravy, which must be strained and poured over the meat. * * * * * ALAMODE BEEF, OR SOUR MEAT. Cover a piece of the ribs of beef boned and filletted, or a piece of the round with vinegar diluted with water, season with onions, pepper, salt, whole allspice, and three or four bay leaves, add a cup full of raspings, and let the whole stew gently for three or four hours, according to the weight of the meat; this dish is excellent when cold. A rump steak stewed in the same way will be found exceedingly fine. * * * * * KIMMEL MEAT. Place a small piece of the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, pepper, and spices, cover it down tight, and bake thoroughly in a slow oven. This is a fine relish for luncheons. * * * * * BEEF AND BEANS. Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, one of coarse brown sugar, and a large tea-cup full of vinegar, mix them together and stir in with the beans, and continue stewing for about half an hour longer. * * * * * KUGEL AND COMMEAN.