Chop finely a pound of lean tender beef, and a quarter of a pound of beef suet; pound them in a marble mortar; mix with it a quarter of a pound of grated bread, a little onion, and a head of garlick bruised; season with salt and pepper; bind it with three eggs well beaten; make it up into small cakes, fry them of a light brown, then stew them in gravy for fifteen or twenty minutes.
When you have kept two or three rubs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal): before they roll it, some cooks egg it, and sprinkle it with veal stuffing. As the meat is more in a solid mass, it will require more time at the fire; a piece of tenor twelve pounds weight will not be well and thoroughly roasted in less than four and a half hours. For the first half hour, it should not be less than twelve inches from the fire, that it may get gradually warm to the centre: the last half hour before it will be finished, sprinkle a little salt over it; and if you wish to froth it, flour it, etc.
Take a rump of beef, what size you please, bone and lard it, season it with salt and fine spices put it into a stewpan just large enough to hold it, together with half a pint of white wine, some green onions, mushrooms, and shallots; some lean bacon is an improvement. Close the edges of the pan with a strong paste; let it stew in an oven for five or six hours according to the size of your meat, then serve it with its own sauce strained. You may dress a sirloin in the same way.
Take two beef steaks about the size of two hands, and the thickness of a finger; beat them well to make them fiat, and pare the edges of them; then mince the parings with beef suet, parsley, green onions, mushrooms, two shallots, and some basil leaver, the whole shred fine, and mixed into a forcemeat with the yolks of four eggs; spread this forcemeat on the slices of beef, and roll them up in the form of sausages; tie them up with packthread, and stew them with a little stock, a glass of wine, some salt, pepper, an onion stuck with two or three cloves, a carrot, and a parsnip; when they are done, strain the liquor; and, having skimmed off the fat, reduce it over the fire to the consistence of a sauce. Take care that the sauce is not too higly flavored, and serve it over your sausages; or they may be served with any ragout of vegetables you please. To serve the sausages cold, to make a dish for the second course, 1 educe the sauce by letting it boil with the sausages till almost all the fat is consumed; then let them stand to cool with what remains of the sauce adhering to them, and serve upon a napkin.
(To be eaten cold.) Hang up ten or twelve pounds of the middle part of a brisket of beef for three or four days, then rub well into it three ounces of finely powdered saltpetre, and, if spice is approved of, one ounce of allspice, and half an ounce of black pepper; let it stand all night, then salt it with three pounds of well-pounded bay salt, and half a pound of treacle, in which let it remain ten days, rubbing it daily. When it is to be boiled, sew it closely in a cloth, let the water only simmer, upon no account allowing it to boil, for nine hours over a slow fire, or upon a stove. When taken out of the water, place two sticks across the pot, and let the beef stand over the steam for half an hour, turning it from side to side, then press it with a heavy weight. It must not be taken out of the cloth till perfectly cold.