Page:Art of Cookery 1774 edition.djvu/80

 bread. You may put in an ounce of barley or rice, if you like it. Cover it close, and let it stew till it is tender, take out the herbs, spices, and bread, and have ready fried a French roll cut in four. Dish up all together, and send it to table.

TAKE a sirloin of beef, or a large rump, bone it and beat it very well, then lard it with bacon, season it all over with salt, pepper, mace, cloves, and nutmeg, all beat fine, some lemon-peel cut small, and some sweet-herbs; in the mean time make a strong broth of the bones, take a piece of butter with a little flour, brown it, put in the beef, keep it turning often till it is brown, then strain the broth, put all together into a pot, put in a bay-leaf, a few truffles, and some ox palates cut small; cover it close, and let it stew till it is tender, take out the beef, skim off all the fat, pour in a pint of claret, some fried oysters, an anchovy, and some gerkins shred small; boil all together, put in the beef to warm, thicken your sauce with a piece of butter rolled in flour, or mushroom powder, or burnt butter. Lay your meat in the dish, pour the sauce over it, and send it to table. This may be eat either hot or cold.

FIRST parboil your tongue and udder, blanch the tongue and stick it with cloves; as for the udder, you must carefully raise it, and fill it with force-meat made with veal: first wash the inside with the yolk of an egg, then put in the force-meat, tie the ends close and spit them, roast them, and baste them with butter when enough, have good gravy in the dish, and sweet sauce in a cup. Note, For variety you may lard the udder.

TAKE neats tongues, boil them tender, peel them, cut them into thin slices, and fry them in fresh butter; then pour out the butter, put in as much gravy as you shall want for sauce, a bundle of sweet herbs, an onion, some pepper and salt, and a blade or tow of mace; simmer all together half an hour, then take out your tongue, strain the gravy, put it with the tongue in the stew-pan again, beat up the yolks of two eggs with a glass of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour, shake all together for four or five minutes, dish it up, and send to table.