Beef-A-La-Toyal

Take a brisket of beef, bone it, and with a knife make holes in it about an inch from each other. Fill one hole with fat bacon, a second with parsley chopped, and a third with chopped oysters. Let these stuffings be seasoned with pepper, salt, and nutmeg. \\ hen the beef is completely stuffed, pour upon it a pint of wine boiling hot, then dredge it well with flour, and send it to the oven. Let it remain in the oven better than three hours, and when it comes out, skim off the fat, strain the gravy over the beef, and serve.

Beef-A-La-Daub

Bone a rump of beef, or take a part of the leg-of-mutton piece, or a piece of the buttock, and daub either of them with slips of fat bacon, seasoned with sweet herbs, eschalots, beaten spices, pepper, and salt: bind it round with tape, and having put it into a stewpan with a sufficiency of weak stock, braise till tender (set Sauces); wipe dry, glaze the top, serve up with the same round it; and either onion, savoy, haricot, or ashee sauces.

Beef Olives

Take rump-steaks cut rather thin, and having trimmed them neatly, beat well with a paste-pin ; rub them over with yolk of egg, and sprinkle them with sweet herbs shred fine, and seasoned with pepper and salt: roll them up tight, and having put a little stock at the bottom of a stewpan that will exactly hold them, lay them in, cover with sheets of fat bacon, and over them with writing paper: stew them very gently over a stove till tender, take up the beef, put aside the bacon, strain and skim the gravy, and to it add a spoonful of ketchup, the same of port wine, half a pint of sauce tournay (see Sauces), a spoonful of browning, cayenne pepper, and salt: thicken with flour; let it boil, and pour over the beef.

Beef Tremblonque

Tie up closely the fat end of a brisket of beef, and boil it six hours very gently. Season the water with a little salt, allspice, two onions, two turnips, and a carrot. In the meantime, put a piece of butter into a stewpan, and melt it. Then put in two spoonfuls of flour, and stir till smooth. Put in a quart of stock, a spoonful of ketchup, the same of browning, turnips and carrots, and cut them as for harrico of mutton : stew gently till the roots are tender, and season with pepper and salt. Skim the fat clean off, put the beef in a dish, and pour the sauce-over it.

Beef Chops

Take rump-steaks, or the fillet from the under part of a rump of beef: cut into small thin slices, fry in butter till half done: add slices of pickled cucumbers, small mushrooms stewed, oysters blanched, and some well seasoned coulis (see Sauces) : stew till tender.

Fillet Of Beef

From a small rump of beef, take out the bone, and force the cavity with the following forcemeat: lean veal, ham, and fat bacon cut in pieces; chopped parsley, thyme, eschalots, blanched oysters, pepper, salt, lemon juice, a few cleaned mushrooms, grated bread, and yolks of eggs : turn it round like a fillet of veal; and having covered it with paper, half roast it: put it in a stewpan with some good stock ; simmer till tender and the gravy is nearly consumed, take up the beef, wipe dry, and glaze: skim the gravy, and add a spoonful of lemon pickle, two of ketchup, and a quarter of a pint of ravigot sauce (see Sauces) : give the sauce a boil, and serve, pouring the sauce round the meat.