Bind the beef tightly, stick in four cloves, and put it in a saucepan, with three quarts of water, a quarter of an ounce of black pepper half beaten, some salt, a bunch of sweet herbs, and three anchovies; turn it often, and when half done take it out, pour off the liquor; put in the beef again, with a pint of Port wine and half a pint of table beer made scalding hot, and some of the liquor strained; stew it till tender, clear off the fat, and if the sauce is not strong enough, add well-seasoned beef gravy; thicken it with flour rubbed down in a little cold water. Dish the beef, and pour the gravy round it.
Tie up the beef, and put it on to stew with nearly as much cold water as will cover it; add three pounds of fat bacon cut into slices, a handful of thyme, eight onions, four small carrots, two turnips, two or three bay leaves, some black pepper, a little allspice, mace, and three cloves, a pint of Port wine and one of Sherry. Let it stew gently between seven and eight hours. Take out the beef, strain the liquor, and skim off all the fat; thicken it with a little flour rubbed down in cold water, boil it up, and pour it over the beef. Have ready carrots and turnips, cut according to fancy, and boiled tender in weak gravy, and put them round the beef before serving.
The steaks must be a little thicker than for broiling: let them be all the same thickness, or some will be done too little, and others too much. Put an ounce of butter into a stew-pan, with two onions; when the butter is melted, lay in the rump-steaks, let them stand over a slow fire for five minutes, then turn them and let the other side of them fry for five minutes longer. Have ready boiled a pint of button onions; they will take from half an hour to an hour; put the liquor they were boiled in to the steaks; if there is not enough of it to cover them, add broth or boiling water, to make up enough for that purpose, with a dozen corns of black pepper, and a little salt, and let them simmer very gently for about an hour and a half, and then strain off as much of the liquor (about a pint and a half) as you think will make the sauce. Put two ounces of butter into a stewpan; when it is melted, stir in as much flour as will make it into a stiff paste; some add thereto a table-spoonful of claret, or Port wine, the same of mushroom catchup half a tea-spoonful of salt and a quarter of a tea-spoonful of ground black pepper: add the liquor by degrees; let it boil up for fifteen minutes; skim it, and strain it; serve up the steaks with the onions round the dish,and pour the gravy over. Veal cutlets or mutton chops may be done the same way, or as veal olives.
Peel and slice two large onions, put them into a quart stewpan, with two table-spoonfuls of water; cover the stewpan close, and set it on a slow fire till the water has boiled away, and the onions have got a little browned; then add half a pint of good broth, and boil the onions till they are tender; strain the broth from them, and chop them very fine, and season it with mushroom catchup, pepper, and salt: put the onion into it, and let it boil gently for five minutes; pour it into the dish, and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be superlative.