Page:Art of Cookery 1774 edition.djvu/74



TAKE a briscuit of beef, half a pound of coarse sugar, two ounces of bay salt, a pound of common salt; mix all together, and rub the beef, lay it in an earthen pan, and turn it every day. It may lie a fortnight in the pickle; then boil it and serve it up either with savoys or pease pudding. Note, It each much finer cold, cut into slices, and sent to table.

YOU may take a buttock or rump of beef, lard it, fry it brown in some sweet butter, then put it into a pot that will just hold it; put in some broth or gravy hot, some pepper, cloves, mace, and a bundle of sweet-herbs, stew it four hours till it is tender, and season it with salt; take half a pint of gravy, two sweetbreads cut into eight pieces, some truffles and morels, palates, artichoke-bottoms, and mushrooms, boil all together, lay your beef into the dish; strain the liquor into the sauce, and boil all together. If it is not thick enough, roll a piece of butter in flour, and boil in it; pour this all over the beef. Take force-meat rolled in pieces of half as long as one's finger; dip them into batter made with eggs, and fry them brown; fry some sippets dipped into batter cut three corner-ways, stick them into the meat, garnish with the force-meat.

YOU must take a buttock of beef, cut it into two-pound pieces, lard them with bacon, fry them brown, put them into a pot that will just hold them, put in two quarts of broth or gravy, a few sweet-herbs, an onion, some mace, cloves, nutmeg, pepper and salt; when that is done, cover it close, and stew it till it is tender, skim off all the fat, lay the meat in the dish, and strain the sauce over it. You may serve it up hot or cold.

TAKE a piece of the buttock of beef, and some fat bacon cut into little long bits, then take two tea-spoonfuls of salt, one teaspoonful of beaten pepper, one of beaten mace, and one of nutmeg; mix all together, have your larding-pins ready, first dip the bacon in vinegar, then roll it in your spice, and lard your beef very thick and nice; put the meat into a pot with two or three large onions, a good piece of lemon-peel, a bundle of herbs, and three or four spoonfuls of vinegar; cover it down