How To Stew Veal Collops

Take a leg of veal, cut it into small collops, and beat them well with the back of a knife; Fry them in butter, and when they are enough, stew them in gravy, with a sprig of time, a little nutmeg, beaten pepper, a shallot, and some anchovies minced small, with a little butter, and the yolks of fix eggs : keep it shaking left it curdle; then fry some thin slices of bacon, and put into the dish.

How To Bake An Ox-Cheek

Take an ox cheek that is well clean'd, and break all the bones on the inside with a cleaver; then season it with salt, pepper and a little mace; this done, put it into a broad pan, that has been rub'd. with an onion in the inside, if not disliked; afterwards put in a little thyme, sweet marjoram, and three or four bay leaves: to these add half a pint of mountain wine, with four spoonfuls of water; and if any bones were taken out lay them upper-most; then cover the pan close, and set it in the oven for fix hours. If it is stew'd, more liquor must be added.

How To Make Curious Beef-A-La-Mode

Take three pounds of beef cut into small bits, and a pound of suet tried; then season it with mace, nutmegs, pepper, and salt-peter: this done, take sweet marjoram, thyme, penny-royal, and an onion; shred them very small, and mix with the beef and suet; suet; place a layer of these at the bottom of an earthen pot, and then a layer of bacon, and soon; then put in half a pint of red port, and lay some butter on the top of all: cover the pan up close; and let it stand to bake in the oven for two hours; afterwards pour the liquor out of the pan, and put in a proper quantity of butter.

Another Way To Make Beef-A-La-Mode

Take a buttock of beef, and cut it into large steaks, and lard them with bacon; fry them brown, and put them in a pot that will just hold them; then pour in two quarts of broth, or gravy, a few sweet herbs, an onion, some mace, cloves, nutmeg, pepper, and salt: this done, cover it up close, and flew it till it is tender; skim off all the fat, lay the meat in the dish, and strain the sauce over it. Some omit the larding of the beef.

How To Stew A Rump Of Beef

Powder two nutmegs, mix them with pepper and salt, and season the rump of beef therewith; lay the fat side downward in the (lew-pan, with three whole onions, stuck with a few cloves, and a bunch of sweet herbs; then pour in a pint of red port, and three pints of water; cover the pan close, and let it stew over a gentle fire for four or five hours. Take up the beef, and lay it on sippets in a dish; then skim the fat off the liquor, and pour the liquor over the meat.

How To Roll A Rump Of Beef

Take the bone out of a rump of beef, as carefully and as clean as you can, and slit it down from the top to the bottom, and spread it open: this done, take the flesh of two fowls, with as much boiled ham and beef suet; add to these a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parsely, and a few mushrooms: chop them all together, and beat them in a mortar with half a pint bason full of crumbs of bread : to this mixture add the yolks of four eggs, and when they are incorporated together, put the whole into the beef that was laid open; close the beef round the mixture, and roll it up, fattening it together with a skewer, and tie it with a pack-thread cross and cross, to bind it close. Take a pot, sauce-pan, or deep stew-pan that will just hold it, and at the bottom of it place a layer of beef, and a layer of bacon cut into thin dices, together with a piece of carrot, some whole pepper, mace, sweet herbs, and a large onion; lay the roll'd beef upon these, and pour in water enough just to cover the beef: cover the pan up close, and let it stew softly over a flow fire for eight or ten hours; then take the beef up, keep it hot, and boil the gravy till it is good; then strain it off, and put in some mushrooms, morells, and truffles cut small, with two spoonfuls of white wine, the yolks of two eggs, and a piece of butter rolled in flour : boil them all together, and in the mean time set the meat before the fire, bade it with butter, and strew crumbs of bread all over it: when the sauce is enough, lay the meat in the dish, and pour the sauce over it.