Beef Olives, With Sauce Restauret

Cut about seven thin slices of beef from the rump, the same as you would cut beef steaks; beat them very well with a beater, brush them over with egg, and then sprinkle them with fine herbs; season them with pepper and salt, roll them up quite tight, put a little stock at the bottom of a stewpan that will exactly hold them, (for, by being pressed together, they will keep their shape better.) cover them with fat bacon cut in sheets, and put paper over that; put them on a stove to do very gently, the slower the better; they w ill take full two hours; take them up, and lay six round the dish, and one in the middle; pour sauce restauret over them.

Beef Palates

Boil them till tender, then blanch and scrape them ; rub them over with mace, nutmeg, cloves, and pepper, mixed with crumb of bread ; put them into the stew-pan with hot butter, and fry them blown on both sides; pour off the fat; put as much beef and mutton gravy into a stewpan as if sauce, an anchovy, a little lemon-juice, salt to make it palatable, and a piece of butter rolled in flour; when these have simmered a quarter of an hour, dish them up, and garnish with slices of lemon.

Tripe

Cut it into small square pieces; put put them into your stewpan, with as much white wine as will cover them, white pepper, grated ginger, a blade of mace, sweet herbs, and an onion; stew it a quarter of an hour; take out the herbs and onion, and put in a little chopped parsley, the juice of a lemon, half an anchovy cut small, a gill of cream, and either the yolk of an egg, or a piece of butter; season to your taste, and garnish with lemon.

Stewed Beef

Take a piece of tat beef, cut the meat from the bones, flour, and fry it in a large stewpan, with butter, till brown; then cover it in the pan with a gravy made in the following manner: take a pound of coarse beef, half a pound of veal rut small, sweet herbs, and onions, whole black and white pepper, mace, cloves, a piece of carrot, and a slice of lean bacon, (steep it in vinegar,) a crust of bread toasted brown, and a quart of white wine; let it boil till it is half wasted ; pour a quart of boiling water into the stewpan ; let it stew gently : as soon as the gravy is made, pour it into the stew-pan with the beef: take an ounce of truffles and morels, cut small, with some fresh or dried mushrooms, and two spoonfuls of catsup; cover it close, and let it stew till the sauce is thick and rich; have ready some artichoke bottoms, quartered, and a few pickled mushrooms; boil the whole together; lay the meat in a dish, pour the sauce over it, and serve it hot.

Round Of Beef Forced

Rub the meat first with common salt, then with bay salt, salt-petre, and coarse sugar; lay it a week in this pickle, turning it every day; when to be dressed, wash, dry, and lard it a little; make holes, and fill them with stuffing of bread, marrow, or suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg; bake it in water and small beer, whole pepper, and onion : when done, skim off the fat, put the meat into a dish, and pour the liquor over it.