On three pounds of tender rump of beef, freed from skin and fat, and cut down into about two-inch squares, pour rather more than a quart of cold broth or gravy. When it boils add salt if required, and
Obs.—The limits of our work will not permit us to devote a further space to this class of dishes, but an intelligent cook will find it easy to vary them in numberless ways. Mushrooms, celery, carrots, sweet herbs, parboiled new potatoes, green peas, rice, and currie-powder may be advantageously used for that purpose. Oxtails, just blanched and cut into joints, will be found excellent substitutes for the beef: mutton and veal also may be dressed in the same way. The meat and vegetables can be browned before broth or water is poured to them; but though, perhaps, more savoury, the stew will then be much less delicate. Each kind of vegetable should be allowed something more than sufficient time to render it perfectly tender, but not so much as would reduce it to pulp.