143. Beef A La Braise

Take two or three ribs of beef, cut away only the fleshy part that is next the chine, and take away all the fat; lard it with pretty good size of lardings of bacon seasoned with spices, sweet herbs, parsley, young onions, a small quantity of mushrooms and truffles shred very small; having larded the beef tie it into a neat form with packthread and put it into a stewpan, having previously lined the bottom of the stewpan with thin slices of fat bacon, and over them lay slices of lean beef about an inch thick beaten well and seasoned with spice, sweet herbs, onion, lemon peel, bay leaves, salt, and pepper, then put in your beef, laying the fleshy side downwards, that it may take the better relish of the seasoning, then season the upper part as you did the lower, and lay over it slices of beef, and over them slices of bacon as you did at the bottom, then cover the stewpan and close it well all round the edge of the cover with paste, then put fire on the cover of your stewpan as well as under; when the beef is sufficiently stewed take it up and let it drain a little, then lay it on a dish and pour the following ragout upon it.

Wlile your beef is stewing make a ragout as follows:- take Veal sweetbreads, livers of capons, mushrooms, truffles, tops of asparagus, and bottoms of artichokes, toss these up with some melted bacon, moisten it with good gravy, and thicken it with cullis made of veal, and gammon, and bacon.

144. Beef Heart

Wash it very carefully, stuff it the same as you would a hare, roast or bake it, and serve with a rich gravy and currant jelly sauce, hash with the same and port wine.

145. Beef Heart Roasted

Wash thoroughly, stuff with forcemeat, send it to table as hot as, it is possible with currant jelly sauce, it will take about forty minutes roasting, but this depends upon the fire.

146. Beef Heart

Let it be thoroughly well cooked, and the skin removed, Wipe it daily with a clean cloth, stuff it with veal stuffing; roast two hours and a quarter. Make a brown gravy, as for hare; and serve with the gravy and currant jelly.

The most pleasant way to the palate of dressing this dish, is to roast the heart for rather less than two hours, let it get cold, cut it in pieces, and jug it the same as hare.

155. Brisket Of Beef - Stewed

Take any quantity of brisket of beef required, say eight or ten pounds, cover it with water, stew till tender, bone the beef and skim off the fat, strain the gravy, add a glass of port wine, flavour with spice tied in a bag. Have boiled vegetables ready; cut them into squares, and garnish the beef from the gravy round it, and serve.

156. Rump Of Beef En Matelotte

Cut the beef in pieces, half boil them, put them into some beef broth or thin stock unseasoned and boil, when half done stir some butter and flour moistened with the broth in a stewpan over the fire until brown, put the beef into the pan with a dozen onions previously parboiled, a glass of sherry, a bay leaf, a bunch of sweet herbs, parsley, and pepper, and salt; stew till the beef and onions are quite done, skim clean, cut an anchovy small, put it with capers into the sauce, put the beef in the centre of the dish; garnish with the onions round it.