Page:Art of Cookery 1774 edition.djvu/75

 close and put a wet cloth round the edge of the cover, that no steam can get out, and set it over a very slow fire: when you think one side is done enough, turn the other, and cover it with the rind of the bacon; cover the pot close again as before, and when it is enough (which it will be when quite tender) take it up and lay it in your dish, take off all the fat from the gravy, and pour the gravy over the meat. If you chuse your beef to be red, you may rub it with saltpetre over night.

Note, You must take great care in doing your beef this way that your fire is very slow; it will at least take six hours doing, if the piece be any thing large. If you would have the sauce very rich, boil half an ounce of truffles and morels in half a pint of good gravy, till the are very tender, and add a gill of pickled mushrooms, but fresh ones are best; mix all together with the gravy of the meat, and pour it over your beef. You must mind and beat all your spices very fine; and if you have not enough, mix some more, according to the bigness of your beef.

TAKE a rump of beef, but into steaks half a quarter long, about an inch thick, let the be square; lay on some good forcemeat made with veal, roll them, tie them once round with a hard knot, dip them in egg, crumbs of bread, and grated nutmeg, and a little pepper and salt. The best way is to roast then, or fry them brown in fresh butter, lay them every one on a bayleaf, and cover them every one with a piece of bacon toasted, have some good gravy, a few truffles and morels, and mushrooms; boil all together, pour into the dish, and send it to table.

THEY are good done the same way, only roll them narrow at one end and broad at the other. Fry them of a fine brown. Omit the bay leaf, but lay little bits of bacon about two inches long on them. The same sauce. Garnish with lemon.

CUT them into thin pieces about two inches long, beat them with the back of a knife very well, grate some nutmeg, flour them a little, lay them in a stew-pan, put in as much water as you think will do for sauce, half an onion cut small, a little piece of lemon-peel cut small, a bundle of sweet-herbs, a little pepper and salt, a piece of butter rolled in a little flour. Set