Take the flesh from the bone of a cold boiled head, and put it aside until wanted; take about three pints of the liquor in which it was cooked; break the bones, and stew them down with a small bunch of savoury herbs, a carrot, or two should they be small, a little carefully fried onion, four cloves, a dozen coins of pepper, and either a slice or two of lean ham or of smoked beef. When the liquid is reduced nearly half, strain it, take off the fat, thicken it with a little well made roax, or, if more convenient, with flour and butter, stirred into it, when it boils, or with rice flour or arrow-root, mixed with a little spice, mushroom catsup, or Harvey’s sauce, and a small quantity of lemon pickle or chili vinegar. Heat the meat slowly in the sauce when it is ready, but do not allow it to boil. The forcemeat, No. 1 may be rolled into balls, fried, and served round it. The gravy should be well seasoned. a little of Liebeg’s extract of beef, or as much good beef broth as may be required for the hash, will convert this into a really good dish. For preparations which are of themselves insipid, the Jewish beef, of which we have often already spoken, is an admirable addition.