If to be eaten cold, such meats should always be allowed to cool in the water in which they were boiled; and this water, if not too salt, can be used for dried bean or pea soups.
BEEF A LA MODE.
Six or eight pounds of beef from the round, cut thick.

Take out the bone, trim off all rough bits carefully, and rub the meat well with the following spicing: One teaspoonful each of pepper and ground clove, quarter of a cup of brown sugar, and three teaspoonfuls of salt.

Mix these all together, and rub thoroughly into the beef, which must stand over-night.
Next morning make a stuffing of one pint of bread or cracker crumbs; one large onion chopped fine; a tablespoonful of sweet marjoram or thyme; half a teaspoonful each of pepper and ground clove, and a heaping teaspoonful of salt.

Add a large cup of hot water, in which has been melted a heaping tablespoonful of butter, and stir into the crumbs.

Beat an egg light, and mix with it.