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.
Cut the Slices thin; lay a Down of sliced Lard, then of Stakes, fine Herbs, and Spices, and so on till you have done; add a Glass of Brandy, and stop the Pot very well with Paste to keep the Steam in; let it simmer five or six Hours on a very slow Fire.
Take a Bit of Beef of what bigness you please, lard it through with large Lardons, seasoned with fine Spices, (lard the upper Side neatly), boil it in Broth, with a Glass of white Wine, a Faggot of Parsley, Shallots, a Clove of Garlick, three Cloves, whole Pepper, and a little Salt; when done tender, sift the Sauce in a Sieve, skim the Fat, and reduce it to a Glaze, with which you glaze the upper side; serve it upon what stewed Herbs you please, as Spinach, Endive, Sorrel, or any other Vegetables.
Mince a Piece of tender Beef with as much Suet, a Bit of Ham, and small Bits of Lard, two or three Eggs, Parsley, Shallots, Thyme, Laurel, fine Spices, and a little Salt; add a Glass of Brandy; mix all together, and roll it in the Form of a large Pudding, placing round it thin Slices of Lard; over the Lard put white Paper, and upon the Paper a Paste made of Flour and Water; bake it about two Hours in the Oven, and when done take off the Paste and Lard. If you serve it hot, add a relishing Sauce; if cold, leave the Paste till you are ready to serve, and send it up in a second Course.
Cut thin Slices of Beef in Length, put upon it Forced-meat, made of roasted Fowl, Marrow, Parsley, Shallots and Mushrooms, chopped very fine, with fine Spices; add three Yolks of Eggs to mix it, and roll it in the Form of a Pudding; make a little Batter with Oil and Bread Crumbs, roll them in it, and broil slowly, basting with the remains of the Oil; serve with it a clear Sauce of Veal Cullis and Verjuice, Vinegar, or Lemon.
Cut Slices of cold Roast Beef, and make a Marinate with a little Oil, Parsley, Chibol, Mushrooms, a Trifle of Garlick, two Shallots, all finely chopped, with Pepper and Salt; soak the Beef about half an Hour; make as much of the Marinate keep to it as you can, and a deal of bread Crumbs; broil on a slow Fire, basting with the remaining Liquid, and serve with a clear sharp Sauce.
Slice three or four Onions, and fry them in Butter; when done, add a spoonful of Broth, two chopped Shallots, Pepper and Salt; then put Slices of cold Beef into it, and boil for a Moment; when ready, make a Liaison with two or three Yolks of Eggs, and a little Vinegar.
Cold Beef is also very good with cold Sauce, made of chopped Parsley, Shallots, Vinegar, Oil, Mustard, and a pounded Anchovy, etc. viz. a Ravigotte Sauce.