This very objectionable title enables me to usher in to your special notice a dish possessing some claims to consideration, when prepared with care as follows: viz., —cut up about two pounds of tender steak or ox-kidney, or half of each, into rather thick collops about three inches in diameter; season with pepper and salt; fry them over a sharp fire, merely to brown them without their being done through; place the collops in neat order in a buttered pie-dish; detach the brown glaze from the bottom of the pan in which you have fried the beef, with gravy or water, and a little catsup, and pour the residue to the collops in the dish; then add a well-prepared batter for Yorkshire pudding, No. 292, gently poured upon the meat, bake for about an hour, and serve while quite hot. This excellent old English dish will occasionally prove a welcome addition to the dinner-table of paterfamilias.