An Extraordinary Method Of Stewing A Rump Of Beef

Take a rump of beef properly salted, and boil it till it is half enough; then take it up, and stuff it with sweet herbs, beaten with the yolks of eggs; and save the gravy that runs out while it is stuffing; then put it into the pot again, and when it is boiled enough, take it up, and fluff it in other places with beef marrow, and oislers: boil it again a little while, and then take it up. In the mean time, put a veal sweet bread parboiled, and some ox-palate well boiled, into the gravy, mixt with a gill of red wine: flew these together well, and then add what anchovies you think proper; a quart of oyster liquor, and add some lemon-peel shredded small: when the oysters are enough, add the yolks of four or five eggs, and then serve them up with the beef.

How To Fricassy Cold Roast-Beef

Cut the beef into small thin slices, and then take a handful of parsely shredded small, with an onion cut in quarters; put them all into the frying-pan together, with a good piece of butter, and a good deal of gravy, or strong broth; set it on the fire, and let it boil: this done, take four eggs, and beat them with a sufficient quantity of white wine, and put the mixture into the pan : when it begins to thicken, it is enough. Pour the fricassy into a dish, and fend it up to the table. Some rub the inside of the dish with garlick.

How To Force A Neat's Tongue

When you have boiled the tongue till it is tender, let it cool, and then make a hole in the root of the tongue, and take out some of the meat; chop it with as much beef-sewet, and the pulp of apples; then take a little pepper, mace, and nutmeg all in powder, with salt, a few sweet herbs, and the yolks of two eggs: beat them all together, and then stuff the tongue, covering the end with buttered buttered paper: afterwards roast it, baste it with butter, and dish it up.

How To Stew A Neat's Tongue Whole

Stew a neat's tongue in just water enough to cover it, for two hours; then take it up, and peel it; afterwards put it in again, with half a pint or upwards of strong gravy, and as much white wine, a bundle of sweet herbs, a little pepper and salt, some cloves, mace, and whole pepper ty'd in a muslin rag, a spoonful of capers chopt, and a lump of butter rolled in flour; stew all together over a slow fire for two hours, and then take out the herbs and spice; lay the whole in a dish, and send it to the table.

How To Fricassy Ox-Palates

Boil the palates very tender, by letting them over the fire in cold water; and then clean and blanch thems : afterwards season with salt, cloves, nutmeg, and pepper, all in powder : put the palates into a frying-pan, or stew-pan, with butter, and fry them brown on both sides; then take them up, and put them in a dish with hot mutton-gravy, in which two or three anchovies are dissolved; grate a little nutmeg, and squeeze a lemon into the sauce.

How To Fry Tripe

Let your tripe be cut into bits about three inches long, and then dip them in the yolks of eggs, beaten with a few crumbs of bread; fry them brown, and then lay them in a dish to drain: this done, lay the tripe in a hot dish, and send them to table, with butter and mustard in a cup.