GET any piece of beef, except the leg, cut it in pieces about the bigness of a pullet's egg, put them in a stew-pan, cover them with water, let them stew, skim them clean, and when they have stewed an hour, take some cloves, and whole pepper tied in a muslin rag, some some celery cut small, put them into the pan, with some salt, turnips and carrots, pared and cut in slices, a little parsley, a bundle of sweet-herbs, and a large crust of bread. You may put in an ounce of barley or rice, if you like it. Cover it close, and let it stew till it is tender, take out the herbs, spices, and bread, and have ready fried a French roll cut in four. Dish up all together, and send it to table.