A Bound Of Beef Forced

First rub it with some common salt, a little bay-salt, some saltpetre, and coarse sugar; then let it stand a full week or more, according to the size, turning it every day. Wash and dry it, lard it a little, and make holes, which fill with grated bread, marrow, or suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, yolk of an egg, made into stuffing. Bake it with a little water, and some small beer, some whole pepper, and an onion. It may be boiled, and is a hand-some sideboard dish for a large company.

Baked Beef

Take either the sticking, clod, leg, or tops of the ribs boned : wash clean, chop together parsley, thyme, eschalots, marjoram, savory, and basil, of each a moderate quantity, and season with kitchen pepper (see Sauces) : with these ingredients rub the beef well, lay it in an earthen pan, adding half a pint of port wine (or stale strong beer) a gill of vinegar, ten whole onions peeled, two bay leaves, and a few fresh mushrooms, or mushroom powder, let it remain twenty-four hours ; then add water to cover it, and bake in a slow oven, tying paper over the pan : when baked, take up the meat, strain the gravy, skim off' the fat, and serve in a tureen with the beef.

Beefsteaks Rolled

Take what quantity you want of beef steaks, and beat them with a cleaver to make them tender; make some forcemeat with a pound of veal beat fine in a mortar, the flesh of a fowl, half a pound of cold ham or gammon of bacon, fat and lean; the kidney fat of a loin of veal, and a sweetbread, all cut very fine: some truffles and morels stewed, and then cut small, two eschalots, some parsley, a little thyme, some lemon peel, the yolks of four eggs, a little grated nutmeg, and half a pint of cream. Mix all these together, and stir them over a slow fire ten minutes. Put them upon the steaks, and roll them up; then skewer them tight, put them into the frying-pan, and fry them of a nice brown. Then take them from the fat, and put them into a stewpan, with a pint of good stock, a spoonful of red wine, two of ketchup, a few pickled mushrooms, and let them stew for a quarter of an hour.

Boeuf A La Vinegrette

From the round of beef cut a slice of three inches thick, with very little fat. Stew it in water and a glass of white wine, seasoned with salt, pepper, cloves, a bunch of sweet herbs, and a bay leaf. Let it simmer till the liquor is almost consumed ; and when cold, serve it up. What liquor remains, strain off, and mix with a little vinegar.

Ox Cheek

Bone and clean wash the cheek ; tie it up like a rump of beef, put it in a stewingpan with some stock (see Sauces) ; skim it when it boils, adding two bay leaves, a little garlic, some onions, mushrooms or mushroom powder, celery, carrots, half a cabbage ; turnips, a bundle of sweet herbs, whole pepper, mace, and allspice: in this let the cheek stew till nearly done, and having cut the string, put the cheek in a clean stewpan; in the meantime strain the gravy, skim clean, season with lemon juice, cayenne, and salt: add two spoonsful of browning, clear the whole with eggs, and when cleared, strain through a tamis over the cheek in the clean stewpan, and stew till tender.