Beef Steaks

Having procured rump steaks, cut thick for this purpose, pepper and salt them, and lay them in a stewpan, with some butter and a little water ; when brown, add half a pint of water, a blade or two of mace, two or three cloves, an anchovy, a small bundle of sweet herbs, a piece of butter rolled in flour, a glass of white wine, and an onion. Cover close, and let them stew softly till tender; then take out the steaks, and pour off all the fat. Then strain the sauce they were stewed in, and pour it into the pan, add a glassful of port wine, and toss it all up together, till the sauce be quite hot and thick; and if you choose to enrich it, von may add a quarter of a pint of oysteis. Lay your steaks into the dish, and pour the sauce over them. Or take three or four beef steaks cut thick, and season with white pepper, salt, and eschalot shred fine. Lay them in a stewpan, with some slices of bacon under and over them, together with a piece of butter. Stew over a slow fire for a quarter of an hour, after which put to them a pint of brown gravy, a few pickled mushrooms, a cucumber, a few morels, and two spoonfuls of port wine. Stew till the steaks are sufficiently tender; then take out the bacon, skim off the fat, and thicken the gravy with flour rolled in butter.

Beef Steaks Stewed With Cucumber

Pare four large cucumbers, and cut them into slices about an inch long, and put them into a stewpan, with four onions sliced, and a piece of butter. Fry till brown, and add a pint of gravy; dust in a little flour. When the cucumbers are ' sufficiently tender, skim off the fat. Take four rump steaks, having previously beaten and seasoned them with white pepper and salt. Fry these quickly in butter; and, when done, put them into a dish, pouring the cucumbers, onions, and gravy over them.

Ox Tongue

Stew it in just water enough to cover it, and let it simmer two hours. Peel and put it intothe liquor again, with some pepper, salt, mace, two cloves, and whole pepper, tied in a bit of fine cloth ; a few capers, chopped turnips, and carrots sliced; half a pint of beef gravy, a quarter of a pint of white wine, and a bunch of sweet herbs. Let it stew very gently until tender; then takeout the spice and sweet herbs, and thicken with a piece of butter rolled in flour.

Hashed Beef Or Mutton - Savoury

Take some onions and cut into slices, put a piece of butter into a saucepan, and then put in the onions, with two spoonfuls of good gravy; let them stew for ten minutes, taking care to keep them of a good yellow colour. Take off all the fat; cut the beef or mutton into thin slices, and put it into the sauce with a spoonful of walnut ketchup, four spoonfuls of port wine, salt, white pepper, and add a little gravy a short time before serving up.

Hashed Beef Or Mutton - Plain

Take the bones of the meat, break small, and stew in a little water with onions and sweet herbs; strain. Take a Jump of butter rolled in flour, fry it till of a nice brown ; add the gravy and the meat, previously seasoned with pepper, onion, and shred parsley, to the fried butter in the frying pan, and when warm serve up.