Curious Pickled Beef For Boiling

Take a briscuit of beef, a pound of common salt, half a pound of coarse sugar, and two ounces of salt-petre; mix them together, and rub the beef over with the mixture; lay it in an earthen-pan, and turn it every day; let it lie a fortnight, and then boil it: serve it up with savoys, or a pease pudding. It eats exceeding well cold, when cut into slices.

How To Make Beef-Collops

Cut the beef into thin pieces, about two inches long, and beat them very well with the back of a knife; grate some nutmeg over them, and flour them a little; lay them in a stew-pan, with as much water as will do for sauce, half an onion cut small, a little piece of lemon-peel cut small, a bundle of sweet herbs, a little pepper and salt, and a piece of butter rolled in flour: set them on a slow fire, and when they begin to simmer, stir them now and then. When they are quite hot, you need net keep them on above ten minutes; they must not boil: take out the sweet herbs, pour the whole in a dish, and send them to the table.

How To Stew Beef-Steaks

Take rump-steaks, pepper and salt them, and lay them in a stew-pan, with half a pint of water, a blade or two of mace, two or three cloves, a little bundle of sweet herbs, an anchovy, a piece of butter rolled in flour, a glass of white wine, and an onion: cover them close, and let them stew softly till they are tender: then take them out, flour them, and fry them in fresh butter; pour away all the fat, and strain the sauce they were stew'd in; pour it into the pan, and toss up all together till the sauce is thick: lay the steaks in the dish, and pour the sauce over them. Some add a quarter of a pint of oysters.

How To Fry Beef-Steaks

Cut off all the fat from the steaks, and lay it by itself; then take the lean steaks, and beat them well with the back of a knife; fry them in as much butter over a gentle fire, as will just moisten the pan, pan, and when the gravy runs out of the beef, pour it off; turn them often; and when they are enough, take them up; fry the fat by itself, and lay it on the meat; then put a glass of red wine to the gravy, with half an anchovy, a little beaten pepper, a shallot cut small, and salt to your palate: give in two or three little boils, and pour it over the steaks.

Another Way To Dress Beef-Steaks

Lay your steaks on the gridiron, and half broil them; after which season them with pepper and salt, put them in a stew pan; add a piece of butter rolled in flour, and cover them with gravy; stew them for half an hour, and then put in the yolks of two eggs beaten together; stir all together for two or three minutes, and then take them up.

How To Dress The Inside Of A Sirloin Of Beef

Separate the inside part of a sirloin of beef carefully from the bones, and then strew over it some crumbs of bread, grated nutmeg, a little pepper and salt, a little lemon peel, thyme and shredded parsely; roll it up tight, and keep it saft with a pack thread : lay it down to roast, and baste it with a quart of milk, and a quarter of a pound of butter poured into the dripping pan: when it is enough, take it up, and untie it, and keep it together with a small skewer: pour a little good gravy into the dish, and put some sweet sauce in a cup.