Ox Cheek

Bone and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it; add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender.

Beef Tails

Cut the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over, (Or the tails may be glaized and the sauce put round.)

Entree Of Beef Steaks

Take two rump steaks cut three inches thick, lard them with bacon seasoned with cayenne pepper and salt, braize them with a pint of water, a bay leaf, a few allspice, a clove, garlick, an onion, a small bundle of parsley, and a gill of red port; when the steaks are done, and the liquor nearly reduced, put them upon a dish, strain their liquor over, and serve them up with stewed sorrel or endive round them.

Beef Collops

Take the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickled cucumbers, small mushrooms stewed, blanched oysters, some good seasoned cullis, and stew them till tender.

Fillet Of Beef Larded

Take a fillet or piece of a rump, force it and lard it with bacon, turn it round like a fillet of veal, cover it with bards of fat bacon, then roast it; when nearly done take off the paper, and let the larding be of a light brown colour, glaize the top, and serve it up with the following sauce made with cullis, lemon pickle, and ketchup; add likewise some scalded celery heads and button onions; then stew till tender, and put the sauce round the beef.

Dutch Beef

Rub the prime ribs of fat beef with common salt, and let them lay in a pan for three days; then rub them with the different articles as for hams or tongues, and add plenty of bruised juniper berries. Turn the meat every two days for three weeks, and smoke it.

Beef Palates

Scald and scale the palates clean, and boil them till tender; when cool roll them up with force-meat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cull is or benshamelle.

N. B. The ham, etc. are to be cut in the form of dice, and the omlets made as omlets for garnishing.

Rump Of Beef A La Daube, (Or Braised)

Bone a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschalots, beaten spices, pepper, and salt. Bind it round with packthread, and braise it till tender; then wipe it dry, glaize the top, and serve it up with the sauce round. Either Spanish onion sauce, or avoy, haricot, or ashée sauce may be used.

N. B. It may be sir veil with the sauce either plain or daubed.