Beef And Cabbage

Cut the cabbage in slices as for pickling, and having rubbed the bottom of an iron pot with butter, put in layer of cabbage, either white or red, seasoned with white pepper; on this place a piece of salted beef, cover it with the remainder of the cabbage, and over the whole pour a quart of boiling water : cover the pot close, and let the whole stew gently till enough : a piece of bacon may be added if approved of.

Leg of Beef.-(See Plate.)

With a sharp knife cut off all the meat, leaving the gristly part fast to the bone: saw the bone into several pieces, and put them with three gallons of water, six onions, four carrots, sweet herbs, two leeks, a little allspice, salt, and black pepper, into an iron pot to stew over the fire all night: in the morning skim off the fat, and having cut the meat into thick slices, fry it a nice brown with a part of the fat thus skimmed ; the remainder will make good pie crust. In the same pan fry six large onions; put these and the slices of meat, together with a quart of table beer, into the pot with the liquor of the bones, adding more onions, carrots, turnips, etc.: let the whole stew gently eight hours ; take up the meat, and strain the liquor over it.

Pepper Pot

To one gallon of water, take three pounds of neck of mutton and a pound of pickled pork; to these add, in summer, pease, spinach, lettuce, onions, and sweet herbs; in winter, carrots, turnips, celery, onions, and sweet herbs: put the whole into a pot, and when boiling, skim it; season with pepper and salt, and stew gently till enough. A pepper-pot may be made with a variety of things, observing a proper proportion of each.

Vegetable Soup

Take any cold meat, bones, etc.; add carrots, onions, turnips, celery, pepper, and salt: put these with a proper proportion of water into a pot; stew gently four or five hours ; strain off the bones, vegetables, etc.; and adding fresh vegetables cut in the form of a dice; simmer till tender, and serve.

Cold Roasted Beef, Different Modes Of Dressing

Having cut the beef into very thin slices, season with pepper, salt, and a very little ground allspice ; to these add a handful of parsley, and an onion, shred small: put these into a small saucepan: take the bones of the meat, break them small, put them into a saucepan with an onion, carrot, thyme, and other sweet herbs, all shred, and draw a little good gravy: strain this gravy into the saucepan with the meat, adding a gill of table beer and a a spoonful of vinegar : let it simmer very gently a quarter of an hour, and stir in the yolks of two eggs previously well beaten: serve immediately.

Or, having made the gravy as in the former receipt, cut the meat and fat into rather thicker slices, dredge them with flour, and fry of a nice brown: chop an eschalot and anchovy, put them into a small saucepan, and add the fried beef, and the gravy strained upon it, season with pepper and salt; let the whole simmer very gently till thoroughly hot: add two spoonsful of vinegar, and serve.

Or, having prepared the gravy as before directed, cut the meat into slices half an inch thick, and four inches square; on these spread a forcemeat of grated bread, cold fat, eschalot, and an anchovy, all shred fine ; season with pepper and salt, roll them up, tie with tape or string, and put them into a saucepan, pouring on them the drawn gravy, and stewing very gently till tender.

Or, having prepared the gravy as above, mince the beef with an onion, anchovy, pepper, and salt; add a little gravy, and put the meat into escalop shells, or saucers, till three parts full; fill the remaining part with mashed potatoes, and put them into an oven, or Dutch oven, to brown.

Or, having prepared the gravy as above, mince the meat, and add to it grated bread, onion, anchovy, parsley, and lemon-peel, all shred very fine ; put these into a saucepan with a bit of butter to warm, stir all well together ; let it cool, and make into balls with yolk of egg, strewing grated bread over them : fry of a nice brown, thicken the gravy with a little flour, strain it on the dish, and serve the balls upon it.