In selecting beef, choose that of a fine, smooth grain, of a bright red color and white fat.

The sixth, seventh, and eighth ribs, are the choicest cuts for a roast. Have the bones removed and the meat rolled, but have the butcher send the bones for soup.The flesh of good veal is firm and dry, and the joints stiff.

The flesh of good mutton, or lamb is a bright red, with the fat firm and white. If the meat of pork is young, the lean will break on being pinched; the fat will be white, soft and pulpy.

Rules For Boiling Meat

All fresh meat should be put to cook in boiling water; then the outer part contracts, and the internal juices are preserved. For making soup put on in cold water. All salt meat should be put on in cold water, that the salt may be extracted in cooking. In boiling meats, it is important to keep the water constantly boiling; otherwise the meat will absorb the water. Be careful to add boiling water, if more is needed. Remove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently meat boils the more tender it will be.

To Broil Meat well, have your gridiron hot before you put the meat on. In Roasting Beef, it is necessary to have a brisk fire. Baste often. Twelve minutes is required for every pound of beef. Season when nearly done.

Beef A La Mode

Take a round of beef, remove the bone from the middle, also all the gristle and tough parts about the edges. Have ready half a pound of fat salt pork, cut into strips as thick and long as your finger. Prepare a nice dressing the same as for stuffing a turkey. With a thin sharp knife make perpendicular incisions in the meat about half an inch apart, thrust into them the pork, and work in with them some of the dressing. Proceed thus until the meat is thorougbly plugged. Put it into a baking pan with a little water at the bottom; cover tightly and bake slowly four hours; then uncover, and spread the rest of the dressing over the top, and bake until a nice brown. After taking up, thicken the gravy and pour over the beef. It should be sliced horizontally. Is good either hot or cold.

Boileau

Take a piece of beef weighing six or eight pounds; have the bone taken out, then rub it well with a mixture composed of ground cloves, allspice, black pepper, sweet marjoram, and salt, one spoonful of each rubbed fine. After the mixture is well rubbed in, roll it up tightly and tie it; put it into a pot half full of water, with three or four potatoes, a carrot, two turnips (if small), and two onions, and let it stew six hours.

Breakfast Dish

Chop fine as much cold beef or mutton as is required; add a pint, more or less, of good soup stock; season with pepper, salt and ground cloves; thicken with browned flour, and pour boiling-hot over little bits of nicely-toasted bread. Garnish with slices of lemon, and serve at once.

Deviled Beef

Take slices of cold roast beef, lay them on hot coals, and broil; season with pepper and salt, and serve while hot, with a small lump of butter on each piece.

Dried Beef In Cream

Shave your beef very fine; pour over it boiling water; let it stand for a few minutes; pour this off, and pour on good rich cream; let it come to a boil. If you have not cream, use milk and butter, and thicken with a very little flour; season with pepper, and serve on toast or not, as you like.

Frizzled Beef

Shave beef very fine; put into a frying-pan when good and hot; put in the beef, and shake and stir until heated through; season with pepper; serve in this way, or just before serving beat one egg light and stir in.

Beef Heart

Wash it carefully and stuff it nicely, with dressing as for turkey; roast it about one and a half hours, and serve with the gravy, which should be thickened with some of the stuffing. It is very nice hashed.

Meat Crouqettes

Use cold roast beef; chop it fine; season with pepper and salt; add one-third the quantity of bread crumbs, and moisten with a little milk. Have your hands floured; rub the meat into balls, dip it into beaten egg, then into fine pulverized cracker, and fry in butter; garnish with parsley.

Beef Omelet

Three pounds of beefsteak, three-fourths of a pound of suet, chopped line; salt, pepper and a little, sage, three eggs, six Boston crackers, rolled; make into roll and bake.