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 little of the gravy, and pour it into the stewpan to thicken the rest; sippets of toast should be served with hashes, a little port wine, a pinch of saffron, or a piece chorisa may be considered great improvements.

STEAKS WITH CHESNUTS. Take a fine thick steak, half fry it, then flour and place it in a stewpan with a little good beef gravy, season with cayenne pepper and salt, when it has simmered for about ten minutes, add a quarter of a hundred good chesnuts, peeled and the inner skin scraped off, let them stew with the steak till well done, this is a very nice dish, a little Espagnole sauce heightens the flavor.

A SIMPLE STEWED STEAK. Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minutes, turning it several times; then cover the steak with gravy, or even water will answer the purpose, with a tea-cup full of button onions, or a