Page:Art of Cookery 1774 edition.djvu/77

 often, do them over a gentle fire, then fry the fat by itself and lay upon the meat, and put to the gravy a glass of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a shalot cut small; give it two or three little boils, season it with salt to your palate, pour it over the steaks, and send them to table.

CUT your steaks, half broil them, then lay them in a stewpan, season them with pepper and salt, just cover them with gravy and a piece of butter rolled in flour. Let them stew for half an hour, beat up the yolks of two eggs, stir all together for two or three minutes, and the serve it up.

ROAST a tender piece of beef, lay fat bacon all over it, and roll it in paper, baste it, and when it is roasted cut about two pounds in thin slices, lay them in a stew-pan, and take six large cucumbers, peel them, and chop them small, lay over them a little pepper and salt, stew them in butter for about ten minutes, then drain out the butter, and shake some flour over them; toss them up, pour in half a pint of gravy, let them stew till they are thick, and dish them up.

IT is the inside of a sirloin. You must carefully cut it all out from the bone, grate some nutmeg over it, a few crumbs of bread, a little pepper and salt, a little lemon0peel, a little thyme, some parsley shred small, and roll it up tight; tie it with a packthread, roast it, put a quart of milk and a quarter of a pound of butter into the dripping-pan, and baste it; when it is enough, take it up, untie it, leave a little skewer in it to hold it together, have a little good gravy in the dish, and some sweet sauce in a better; or it will do very well with butter only.

TAKE three or four beef steaks, flat them with a cleaver, and make a force-meat thus; take a pound of veal beat fine, in a mortar, the flesh of a large fowl thus cut small, half a pound of cold ham chopped small, the kidney-fat of a loin of veal chopped