Pickled Rump Beef

Take four ounces common salt, two ounces bay salt, and two ounces salt-petre, some brown sugar, two ounces of powder of dried juniper berries, and three quarts of water, boil all together a quarter of an hour: when it is cold put a middling size fat rump of beef into it. Let it remain for a fortnight, turn it every day, then take it out of the pickle, bang it up to smoak for a week; before it is to be dressed, lay it in warm water for four hours, then braise with two quarts of beef broth, a pint of sherry wine, and some onions; when it is to be served up, wipe it dry, glaize it, and put mashed turnips and carrots round it.

Brisket Of Beef With Spanish Onions

To be done in the same manner as the rump, but not to be daubed with bacon.

Beef Palates Fried

Blanch and peel three ox palates, add to them some boiling liquor made with half a gill of vinegar, a gill of veal broth, cayenne pepper and salt a little of each, four eschalots chopped fine, and a bay leaf; let them remain in the liquor eight hours, then strain the liquor to a sufficient quantity of sifted flour and three eggs, to make it into a light bailor; afterwards cut the palates into quarters, dip them separately into the batter, and fry them in boiling lard till done, and of a good colour, then drain them dry, serve them up with cullis sauce under, and some fried parsley on a plate.

N. B. Beef tails may be boiled till the bones can be taken away, and afterwards done in the same manner as the palates.

Palates With Ham, Etc

Blanch, peel, and afterwards boil three beef palates till nearly done, have ready slices of lean ham of the same thickness, and likewise some slices of bread, then cut each the size of a crown piece; let the ham and palate be stewed till tender in a little veal broth, and a gill of white wine; let the bread be fried when the ingredients are to be served to table; put round the bottom of a dish, the pieces of palate, and upon them the bread, and the ham at top, pour a sauce over made with cullis and a little ketchup.

N. B. The pieces of ham, palate, and fried bread, to be of an equal number.

Rump Of Beef, An Cardinal

Bone the rump, and daub it well with slips of fat bacon, seasoned with parsley, thyme, eschalots chopped fine, some beaten spices and pepper; put it into a deep pan, have ready a mixture of two ounces of salt-petre, four ounces of common salt, beaten ginger one ounce, and brown sugar two ounces pounded together, rub the beef with it, and let nit remain twenty four hours; then wash it with warm water, put it into a stew pot, and cover it with bards of fat bacon and writing paper; add two quarts of water, a pint of red port, six onions, three laurel, two bay, and six basil leaves, two cloves, of garlick some slices, carrot, turnips, and celery, half a pint of vinegar, an ounce of mushroom powder, half a gill of lemon pickle, stew the beef till tender, and take it out of the liquor, wipe it dry, glaize the top, put it into a dish, preserve it in a warm place, then strain the liquor, skim it free from fat, afterwards reduce it to a pint, and serve it with the beef.