Page:Art of Cookery 1774 edition.djvu/79

 makes the bread eat better, and is a great addition. Season it with salt to your palate.

TAKE a rump of beef, cut it off the bone, cut it across, flour it, fry the thin part brown in butter, the thick end stuff with suet, boiled chesnuts, an anchovy, an onion, and a little pepper. Stew it in a pan of strong broth, and when it is tender, lay both the fried and stewed together in your dish, cut the fried in tow and lay on each side of the stewed, strain the gravy it was stewed in, put to it some pickled gerkins chopped, and boiled chesnuts, thicken it with a piece of burnt butter, give it two or three boils up, season it with salt to your palate, and pour it over the beef. Garnish with lemon.

TAKE a rump of beef, put it into a little pot that will hold it, cover it with water, put on the cover, let it stew an hour; but if the briscuit, two hours. Skim it clean, then slash the meat with a knife to let out the gravy, put in a little beaten pepper, some salt, four cloves, with two or three large blades of mace beat-fine, six onions sliced, and half a pint of red wine; cover it close, let it stew an hour, then put in two spoonfuls of capers or astertium-buds pickled, or broom-buds, chop them; two spoonfuls of vinegar, and two of verjuice; boil six cabbage lettuces in water, then put them in a pot, put in a pint of good gravy, let all stew together for half an hour, skim all the fat off, lay the mat into the dish, and pour the rest over it, have roady some pieces of bread cut three corner ways, and fried crisp, stick them about the meat, and garnish them. When you put in the cabbage, put wit hit a good piece of butter rolled in flour.

GET any piece of beef, except the leg, cut it in pieces about the bigness of a pullet's egg, then put them in a stew-pan, cover them with water, let them stew, skim them clean, and when they have stewed an hour, take mace, cloves, and whole pepper tied in a muslin rag loose, some celery cut small, put them into hte pan with some salt, turnips and carrots, pared and cut in slices, a little parsley, a bundle of sweet-herbs, and a large crust of