Beef A La Vinaigrette

Cut slices of undone cold boiled beef about two inches thick, and stew in a gill of water, a gill of vinegar, and a gill of table beer : to these add an onion stuck with cloves, a fag-.

got of sweet herbs, and having seasoned to the palate, stew till the liquor is nearly consumed, and turning it once. When cold, skim off the fat, strain the liquor, adding a little vinegar to it, and serve with the beef.

Ox Heart

Having cut off the deaf ears, wash them, and put them Into a saucepan with an onion stuck with four cloves, two large onions sliced, a carrot sliced, sweet herbs, pepper, and salt: set these by the side of the fire to stew for gravy : wash and wipe the heart clean, stuff it with forcemeat made of grated bread, suet shred, parsley and thyme chopped, and season with pepper and salt: skewer up the holes that the stuffing may not come out, and roast gently for an hour and an half; or bake it: strain the gravy over it, and serve.

Ox Cheek

Having boned and washed the cheek clean, tie it up like a rump of beef, and put it into a stewpan with a pint of water and a pint of table beer; when it boils, skim it, and add two carrots cut in pieces, a turnip, two large onions sliced, and one stuck with two cloves, a faggot of sweet herbs, pepper and salt: let the cheek stew till nearly done, take it up, strain the liquor, return it into the same stewpan, adding half a gill of ketchup, a spoonful of vinegar, white pepper and salt to the palate; put in the cheek; and having stewed till tender, serve with the gravy.

Bubble And Squeak

Take cold boiled cabbage or greens of any kind, and having chopped them, add a little butter, pepper and salt; fry all together, and keep warm in a dish before the fire: fry some slices of underdone beef slightly, and serve upon the fried cabbage.

Calf's Liver Roasted

Having washed and wiped the liver, cut a long hole in it, and fill with a forcemeat of grated bread, an anchovy chopped, fat bacon chopped, sweet herbs and an onion finely shred, a bit of butter, the yolk of an egg, salt and pepper: sow up the hole, and having covered the liver with a caul, roast it gently : serve with gravy made from bones of any kind, with an onion, sweet herbs, a gill of table beer, and the same of water; all well stewed, and strained over the liver.

Liver And Lights

Take an equal quantity of liver and lights, and boil them ; cut them into mince, adding a few spoonsful of the liquor they were boiled in, a bit of butter rolled in flour, salt, pepper, a little ketchup, and a spoonful of vinegar: let the whole simmer a few minutes, and serve on sippets of toasted bread.

Pickled Mackarel Or Caveach

Having cleaned the mackarel, divide them along the back, and fry them in oiled butter of a nice brown: when cold, lay them in a large pot, and cover them with boiling vinegar, prepared in the following manner : take a sufficient quantity of vinegar, and put into it pepper, allspice, a few cloves, and a blade of mace, all beaten to powder; let the whole boil till the goodness is extracted from the spices, add salt to the palate, and strain over the fried mackarel.