This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Lard a Rib of Beef with large Lardons, and braze it as the former; when done, take the Fat off the Broth, baste the Meat with it, and strew it with Bread Crumbs; basting it with Butter now and then to keep it from burning; serve it dry with the Sauce in a Boat. - (See Sauce Remoulade, Page 42.)
Flatten a Rib of Beef with a cleaver, simmer it a few turns in Hog's Lard, then braze it in the same Lard over a slow fire, with a glass of white Wine, as much Broth, all sorts of sweet Herbs finely chopped, with Pepper and Salt; when done, skim the Broth, sift it, and make aLiaison with three yolks of Eggs, and serve it. upon the Meat.
Cut thin Ribs of Beef, bone them all to a bit at the thin end, simmer them in Butter till they are almost done, let them cool, and take their Gravy, which mix with Forced-meat made of Fillet of Veal, Beef Suet, Chervil, Taragon, Burnet, Garden Cresses, Pepper, Salt, and Nutmeg, adding three yolks' of Eggs to form them into a Farce; wrap up the Beef in the Forced-meat, and bake it in the oven, or in a Dutch oven; take some of the Gravy, mix it with Cullis, Verjuice or Lemon, Pepper and Salt; and serve it upon the Meat.
Beef's Ears, well scalded like Calves, may be made tender in a strong Braze, full of strong Herbs and Spices; they should be afterwards broiled, and served with a Cullis, or relishing Sauce. As they are used but seldom, I shall take no further notice of their dressing.