Half roast it; then put it into a pot with three pints of water, a pound of sliced bacon, a bunch of sweet herbs, two wine-glasses of vinegar, and a bottle of cider or small wine; stick cloves into a couple of large onions, add a few sage-leaves, and cover the beef closely, adding more water should there not be sufficient gravy from the meat. Let it simmer for three hours; then strain the gravy. Boil or bake some button onions, and lay them round the beef; cover it also with forcemeat balls, fried ornaments of paste, and mushrooms, if in season; add to the gravy a glass of port wine, a spoonful of soy and Oude sauce; boil down a part to a glaze, and put it on the beef: thicken the remainder if necessary, and pour it round, garnishing the dish with pickles.

Or:- Season it high with cayenne, salt, allspice, cloves, and a blade of mace, all in fine powder. Bind it up tight, and lay it into a pot that will just hold it: resting it on two or three twigs, to prevent the meat from sticking. Fry three large onions sliced, and put them to it, with carrots, turnips, a shalot, a blade of mace, and some celery. Cover the meat with good beef-broth, and simmer it as gently as possible for several hours until quite tender. Clear off the fat; and add to the gravy half a pint of port wine, a small glass of Chili vinegar, and a large spoonful of ketchup; simmer half an hour, and serve in a deep dish. The herbs to be used should be burnet, tarragon, parsley, thyme, basil, marjoram, and all or any of the most savory sort.

Or:- Prepare the beef as directed in the foregoing receipts, and glaze it twice; stew some white haricot beans in good brown gravy, with an onion sliced, a carrot, some parsley, and a bunch of sweet herbs, a clove of garlic, a bay-leaf, and a slice of lean ham; let all simmer gently together till the beans are sufficiently tender; then separate them from the other vegetables, and put them in a sieve to drain; pass the sauce and vegetables through a tammy, add a table-spoonful of vinegar, and if not thick enough, a bit of butter rolled in flour; put, in the haricot beans, make all boiling-hot, and pour the sauce into the dish round the beef.