Page:Art of Cookery 1774 edition.djvu/76

 them on a slow fire: when they begin to simmer, stir them now and then; when they begin to be hot, ten minutes will do them, but take care they do not boil. Take out the sweet-herbs, pour it into the dish, and send it to table.

Note, You may do the inside of the sirloin of beef in the same manner, the day after it is roasted, only do not beat them, but cut them thin.

N. B. You may do this dish between two pewter dishes, hand them between two chairs, take six sheets of white brown paper, tear them into strips, and burn them under the dish one piece at a time.

TAKE rump steaks, pepper and salt them, lay them in a stew-pan, pour in half a pint of water, a blade or two of mace, two or three cloves, a little bundle of sweet-herbs, an anchovy, a piece of butter rolled in flour, a glass of white wine, and an onion; cover them close, and let the stew softly till they are tender. then take out the steaks, flour them, fry them in fresh butter, and pour away all the fat, strain the sauce they were stewed in, and pour away all the fat, strain the sauce they were stewed in, and pour into the pan: toss it all up together till the sauce is quite hot and thick. If you add a quarter of a pint of oysters, it will make it the better. Lay the steaks into the dish, and pour the sauce over them. Garnish with any pickle you like.

TAKE rump steaks, beat them very well with a roller, fry them in half a pint of ale that is not butter, and whilst they are frying cut a large onion small, a very little thyme, some parsley shred small, some grated nutmeg, and a little pepper and salt; roll all together in a piece of butter, and then in a little flour, put this into the stew-pan, and shake all together. When the steaks are tender, and the sauce of a fine thickness, dish it up.

CUT the lean by itself, and beat them well with the back of a knife, fry them in just as much butter as will moisten the pan, pour out the gravy as it runs out of the meat, turn them