Beef A La Mode

The small buttock, leg-of-mutton-piece, the clod, or apart of a large buttock, are all proper for this purpose: take either of these, with two dozen of cloves, mace in proportion, and half an ounce of allspice beat fine; chop a large handful of parsley, and all sorts of sweet herbs, very fine; cut some fat bacon as long as the beef is thick, and about a quarter of an inch square, and put it into the spice, etc. and the beef into the same; put the beef into a pot, and cover it with water; chop four large onions very line, and six cloves of garlic, six bay leaves, and an handful of champignons, or fresh mushrooms; put all into the pot, with a pint of strong beer, and half a pint of red wine; put pepper, salt, Cayenne pepper, and a spoonful of vinegar; strew three hand-fuls of bread raspins, sifted fine, over all ; cover close, and stew it for six or eight hours, according to the size of the piece ; then take the beef out, put it into a deep dish, and keep it hot; strain the gravy through a sieve, and pick out the champignons, or mushrooms ; skim off all the fat, put it into your pot again, and give it a boil up; season it to your liking; then put your gravy over your beef, and send it hot to table. If you prefer it cold, cut it in slices, with the gravy over it, and it will be a strong

Tongue And Udder Forced

Parboil and blanch your tongue, stick it full of cloves, and fill the udder with force-meat made of veal: first wash the inside with the yolk of an egg, put in the force-meat, tie the ends close, spit it, roast it, and baste it with butter : when done, put good gravy into the dish, and serve it with sweet sauce.

A Fricandeau Of Beef

Cut some slices of beef five or six inches long, and half an inch thick ; lard them with bacon, drudge with flour, and set it before a brisk fire to brown; then put it in a tossing-pan, with a quart of good stock, sonic morels and truffles, and half a lemon; stew them half an hour; add one spoonful of catsup, the same of browning, and a little Cayenne pepper; thicken your sauce, pour it over, and Lay force-meat halls and the yolks of hard eggs round it.

Portugal Beef

TAKE out the bone of a rump of beef, cut it across, flour it, and fry the thin part in butter; stuff the thick end with suet, boiled chesnuts, an anchovy, an onion, and pepper; stew it in a pan of good Stock, and, when tender, lay the stewed part in a dish, cut the fried in two, and lay on each side of the stew; strain the gravy it was stewed in, put to it girkins chopped, and boiled chesnuts, thicken with butter rolled in flour, add a spoonful of browning, boil it up, season with salt, and pour it over the beef: garnish with lemon.

Beef A La Vingrette

Cut a slice, three inches thick, from a round of beef, with some fat to it; stew it in a quart of second stock, and add a glass of white wine; season with salt, pepper, cloves, sweet herbs, and a bay leaf; boil it till the liquor is nearly gone, and send it to table cold.

Beef Steaks Rolled

FlatteN three or four beef steaks, then.make a force-meat, beat a pound of veal in a mortar, half a pound of cold ham, the kidney fat of a loin of lamb, chopped with sweetbread cut in pieces, an ounce of truffles and morels, first stewed, and then cut small, some parsley, the yolks of four eggs, a nutmeg grated, lemon-peel cut fine, pepper, salt, and half a pint of cream ; mix all together, lay it on your steaks, roll them up tight of a good size, and confine them with a small skewer; put them into a stewpan, and fry them of a nice brown; skim off all the fat, and put in a pint of good fried gravy; to which add one spoonful of catsup, two of red wine, and a few mushrooms; let them stew half an hour, then take up the steaks, cut them in two, lay the outside uppermost, and pour the sauce over them : garnish with lemon.

A Rump Of Beef A La Daube, And Cabbage

Trim a rump of beef, and daube it; put it in a marinade the night before,. and then put it on in a brown braise; it will take four hours; (remember that it must do very slow): about an hour before it is wanted put in about six bundles of savoy cabbage; the cabbage should be about half boiled in water, then squeezed very dry, and tied up in bundles; put Spanish sauce on the dish, the cabbage round, and the beef in the middle : garnish with carrot

N. B. The beef should be glazed.