Leg Of Beef

Cut the meat off a leg of beef, and break the bones; put it into an earthen pan, with two onions and a bundle of sweet herbs, and season it with a spoonful of whole pepper, and a few cloves and blades of mace. Cover it with water, and having tied the pot down close with brown paper, put it into

Baking

the oven to bake. As soon as it is enough, take it out and strain it through a sieve, and pick out all the fat and sinews, putting them Into a saucepan, with a little gravy, and a piece of butter rolled in flour. Set the saucepan on the fire, shake it often, and when it is thoroughly hot, pour it into the dish, and send it to table. Ox cheekmay be done in the same manner; and if you should think it too strong, you may weaken it by pouring in a sufficient quantity of hot water: but cold water will spoil it.

Rump Of Beef

Take a rump of beef and bone it, beat it well with a rolling pin, cut off the sinew, and lard it with a large piece of bacon. Season your lards with pepper, salt, and cloves: and lard across the meat, that it may cut handsomely. Season every part of the meat with pepper, salt, and cloves; put them in an earthen pot, with all the broken bones, half a pound of butter, some bay leaves, some whole pepper, one or two sha-lots, and some sweet herbs. Cover the top of the pan well: then put it in an oven ; and let it stand eight hours. Serveit up with some dried sippits, and its own liquor.

Calf's Head

Take a calf's head, and pick and wash it very clean. Get an earthen dish large enough to hold the head, and rub the inside of the dish with butter. Lay some long iron skewers across the top of the dish, and lay the head on them. Skewer up the meat in the middle, that it may not touch the dish. and then grate some nutmeg on every part of it, a few sweet herbs, shred small, some crumbs of bread, and a little lemon-peel cut fine. Then flour it all over, and having stuck pieces of butter in the eyes, and on different parts of the head, flour it again. Let it be well baked, of a fine brown. You may throw a little pepper and salt over it, and put into the dish a piece of beef cut small, a bundle of sweet herbs, an onion, a blade of mace, some whole pepper, two cloves, a pint of water, and boil the brains with some sage. When the head is enough, lay it on a dish, and put it before the fire to keep warm ; then stir all together in the dish, and put it in a saucepan ; then strain it off, and put it into the saucepan again. Put into it a piece of butter rolled in flour, the sage and the brains chopped fine, a spoonful of ketchup, and two spoon-Łujs of red wine. Boil them together, take the brains, beat whem well, and mix them with the sauce. Pour all into the dish, and send it to table. The tongue must be baked in the head, and not cut out, as the head will then lie in the dish more handsomely.

Pigs

When necessity obliges you to bake a pig, lay it in a dish, flour it well all over, and rub the pig over with butter. Butter the dish in which you intend to put it, and put it in the oven. Take it out as soon as it is enough; and having rubbed it over with a butter cloth, put it into the oven again till it be dry ; then take it out, lay it in a dish, and cut it up. Take off the fat from the dish it was baked in, and some good gravy will remain at the bottom. Add to this a little veal gravy, with a piece of butter rolled in flour, and boil it up; put it into the dish, with the brains and sage in the belly.