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Cookery

To Stue a rump of Beef

Stuff the under part of the Beef with forced Meet made of greated
Bread beef Suet Sweet herbs Spice anchovy with a littel Salt
fresh oysters or mushrooms 2 or3 eggs beaten fine to mix
up with the Stuffing then put it in a pot to Stue
with as much watter as will Cover it some Whole pepper
3 or 4 Cloves a littel grated nutmeg a blade of mace take up all
the Beef and take of all the fat and then put in a pint of Stale Beer
with a Quantity of Strong gravy So let it Stue in as Small a
Quantity o Liquor as posable it must be turned once or twice
lay some crumbs of Bread brown strain the liquor and put in
the Crumbs to thicken it let your gravy be then put in let it just
Simmer then you may put Some oysters mushrooms
and oxes polats

To Make a Fasting Day Soop

Take Spinage Chervil and Lettice Chop them a littele
then brown Some butter and put in your herbs keep them
Stuing that thay do not burn then have Boiling watter
over the fire put to it a very littel peppr Some Salt a whole
onion Stock with Cloves a French rol cut in Slices
and dried hard Some Pistacio kernells, blanchd and
Shred fine let all Boil together then beat the yolks of a Eggs
with a littele white wine and the juice of a Lemon mix it
with your broth and take a french roll and put in the
Middle of your dish pour your Soop over it Garnish
with Eight or ten poach'd Eggs