Ox Rumps

About four ox rumps make a good dish: put them into a brown braise, and let them do very slow for about five hours; when they are done-, put as many bundles of cabbage as you think are wanting, (one cabbage will make four bundles;) the cabbage should be three parts boiled, then squeezed very dry with the hand, and lastly with a cloth, so as not to leave the least drop of water in the cabbage; tie the bundles up with packthread, and put them into the braise for one hour; take them up and squeeze the fat from them ; put the rumps on the dish, and the cabbage round them ; either glaze the rumps, or pour Spanish sauce on the cabbage.

Beef Palates Rolled

Boil six ox palates in the broth pot until nearly done, then take them up, peel and trim them, brush the inside over with egg, lay a layer of force-meat on the egg, roll them up, and tie them with a string, put them into a white braise for about two hours, take them out, dry and glaze them ; make a ragout of the trim-mings, and a few very small egg balls: put the ragout on the dish first, and the palates on the ragout. The ragout is made as follows: shred the palates in neat pieces, and put them into a stewpan, With coulis and a glass of sherry wine, squeeze either a lemon or orange, a few drops of shalot vinegar, and a little sugar, salt, and pepper.

Brisket Of Beef Stewed

Cut the hone from a brisket of beef, tie it up, and put it into a brown braise; it will take about five hours ; put six Spanish onions into a stewpan, with some second stock, and boil it down to a glaze; take the beef up, trim it neat, and glaze it; put Spanish sauce on the dish, the onions round the dish, and the beef in the middle; the onions should be glazed.

A Fillet Of Reef Larded

Cut the fillet out of a sirloin of beef, trim it, and lard it; then lay it in a marinade, made as follows : - put the fillet, after it is larded, in a deep dish, pour about half a pint of sallad oil over it, slice four or five onions, spread them over the meat, a few bay leaves and basil, and over them pour half a pint of vinegar; let it lay in this all night, then put it into a braising pan (but not a very deep one,) with the marinade, and about a pint of stock, covered with bacon and pepper; be sure to let it simmer very gently ; it will take two hours ; when done, pour off the liquor, and strain it; skim the fat from it very clean, reduce it to a glaze, and put Spanish sauce to it; boil four Spanish onions until they are done, glaze them, and put them round the beef when you dish it; put the sauce on the dish first, then glaze the beef, and put it on the sauce.

Peths Au Gratin

PETHS are taken out of the chine bones of beef, mutton, or veal ; put them on to blanch ; when come to a boil, take them off the fire, and throw them into cold water; wash them, and put them on a cloth to dry ; dip them in egg, and then in bread crumbs; do them twice over, and have clean lard in a stew pan ; when hot, put in the peths, fry them of a light brown, and serve them up with fried parsley.