1 teaspoonful celery-seed.
1 saltspoonful black pepper.
1 raw turnip, grated or scraped fine.
1 mashed Irish potato.
Add minced onion and parsley.
Boil up and serve.
Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way.—Mrs. S. T.
To Stew a Rump of Beef.
Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done. Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.—Mrs. M. P.
Lebanon Stew.