* * * * * TO HASH BEEF. The meat should be put on the fire in a little broth or gravy, with a little fried onion, pepper, salt, and a spoonful of ketchup, or any other sauce at hand, let it simmer for about ten minutes, then mix in a cup a little flour with a little of the gravy, and pour it into the stewpan to thicken the rest; sippets of toast should be served with hashes, a little port wine, a pinch of saffron, or a piece _chorisa_ may be considered great improvements. * * * * * STEAKS WITH CHESNUTS. Take a fine thick steak, half fry it, then flour and place it in a stewpan with a little good beef gravy, season with cayenne pepper and salt, when it has simmered for about ten minutes, add a quarter of a hundred good chesnuts, peeled and the inner skin scraped off, let them stew with the steak till well done, this is a very nice dish, a little Espagnole sauce heightens the flavor. * * * * * A SIMPLE STEWED STEAK. Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minutes, turning it several times; then cover the steak with gravy, or even water will answer the purpose, with a tea-cup full of button onions, or a Spanish onion sliced, a little lemon peel, pepper, salt, and a little allspice; simmer till the steak is done, when the steak must be removed and the gravy be carefully skimmed, then add to it a little browning and a spoonful of mushroom ketchup; the steak must be kept on a hot stove or returned to the stewpan to warm up. If the gravy is not thick enough, stir in a little flour. * * * * * BRISKET STEWED WITH ONIONS AND RAISINS. Stew about five pounds of brisket of beef in sufficient water to cover, season with allspice, pepper, salt, and nutmeg, and when nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour. * * * * * BRISKET STEWED. Take about six or seven pounds of brisket of beef, place it in a stewpan with only enough water to cover it, season with a little spice tied in a bag; when the meat is tender and the spices sufficiently extracted to make the gravy rich and strong, part of it must be removed to another saucepan; have ready a variety of vegetables cut into small shapes, such as turnips, carrots, mushrooms, cauliflowers, or whatever may be in season; stew them gently till tender in the gravy, the meat must then be glazed and the gravy poured in the dish, and the vegetables arranged round. * * * * * BEEF RAGOUT.