-

(6)

Cookery

To Roast a Rump of Beef

Salt the Beef 2 days, then stuff it with Suet, sweet herbs,
Eggs, a little grated bread & an Anchovie, lay it to the fire & bast
it an hour with butter, then bast it with Claret till tis roasted,
for the sauce take some of that which drops from it, a little fresh
gravy Oysters & Anchovies, & thicken it with 2 Eggs & butter.

To Stew a Rump of Beef

Take a little Rump of Beef Lard it with Bacon & half Roast
it then put to it some hot water & stew it, till tis very tender, for the
Sauce make a Ragoust of some of the Liquor, with Coxcombs, palates
& sweet breads, & season it to your tast.

To Stew a Breast of Veal

Skin a Breast of Veal & Cut it in small peices, put it in a Stew
pan Coverd with water, with a bunch of Sweet herbs, some whole
pepper, horse radish, & an Anchovy, lay the Long bones & Skin on
the top & Cover it down Close, let it stew over a gentle fire till tender
then take the Yolks of 2 Eggs, the juice of 2 Lemons half a Nutmeg
grated, & a handfull of parsly shred small, beat all this well together, &
stir it into the Veal with a little of the Liquor the Veal was stewed
in, 1/2 a p^d of Butter, & a Glass of White Wine, garnish with force
meat balls, fried sweetbreads, & Cawl.

A breast of Veal Ragou

Bone it, & fry it brown with butter, then strain it from y^r Butter & have
it in readiness, then take as much strong Gravy as will cover it in the Stew
pan, put to it an Anchovy or 2, 1 Onion stuck with Cloves, little thyme a
piece of Lemon peal, a blade of Mace, a Slice of lean bacon, tyed up in
a bundle, some pallats cut thin, let these stew together, till the Veal is tender
then add Mushrooms, Oysters, & balls, & let the sweet breads be cut in pieces &
dipped in butter & fryd to lay round y^r dish, if the Sauce is not thick enough
you may shake in a little butter.