Page:Art of Cookery 1774 edition.djvu/72

 spoonfuls of catchup, and cover it close. Let all this stew till the sauce is rich and thick: then have ready some artichoke-bottoms cut into four, and a few pickled mushrooms, give them a boil or two, and when your meat is tender and your sauce quite rich, lay the meat into a dish and pour the sauce over it. You may add a sweetbread cut in six pieces, a palate stewed tender cut into little pieces, some cocks-combs, and a few force meat balls. These are a great addition, but it will be good without.

Note, For variety, when the beef is ready and the gravy put to it, add a large bunch of celery cut small and washed clean, two spoonfuls of catchup, and a glass of red wine. Omit all the other ingredients. When the meat and celery are tender, and the sauce rich and good, serve it up. It is also very good this way: take six large cucumbers, scoop out the seeds, pare them, cut them into slices, and do them just as you do the celery.

TAKE a sharp knife, and carefully lift up the fat of the inside, take out all the meat close to the bone, chop it small, take a pound of suet, and chop fine, about as any crumbs of bread, a little thyme and lemon peel, a little pepper and salt, half a nutmeg grated, and two shalots chopped fine; mix all together, with a glass of red wine, then put it into the same place, cover it with the skin and fat, skewer it down with fine skewers, and cover it with paper. Don't take the paper off till the meat is on the dish. Take a quarter of a pint of red wine, two shalots shred small, boil them, and pour into the dish, with the gravy which comes out of the meat; it eats well. Spot your meat before you take out the inside.

WHEN it is quite roasted, take it up, and lay it in the dish with the inside uppermost, with a sharp knife lift up the skin, hack and cut the inside very fine, shake a little pepper and salt over it, with two shalots, cover it with the skin, and send it to table. You may add red wine or vinegar, just as you like.

YOU may do it just in the same manner, only lift up the outside skin, take the middle of the meat, and do as before directed; put it into the same place, and with fine skewers put it down close.