Take and boyle them in the Beef-pot, when they are tender sodden, take off the tops, leaving the bottoms with some round about them, then put them into a Dish, put some fair water to them, two or three spoonfuls of Sack, a spoonfull of Sugar, and so let them boyle upon the Coales, still pouring on the Liquor to give it a good tast, when they have boyled halfe an hour take the Liquor from them, and make ready some Cream boyled and thickned with the yolk of an Egge or two, whole Mace, Salt, and Sugar with some lumps of marrow, boyle it in the Cream, when it is boyled put a good piece of sweet butter into it, and toast some toasts, and lay them under your Hartichoaks, and poure your Cream, and butter on them, Garnish it, &c.
Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a spoonful or two of water, covering closely, and set in the oven until hot, but no longer. Cold steak may be shaved very fine with a knife and used the same way. Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs. Still another nice way of using cold meats is to mince the lean portions very fine and add to a batter made of one pint of milk, one cup of flour and three eggs. Fry like fritters and serve with drawn butter or sauce.
Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement.
This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping.
Take some slices of a rump (or any other tender piece) of beef, and beat them with a paste pin, season them with nutmeg, pepper and salt, and rub them over with the yolk of an egg; make a little forc'd-meat of veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, pepper, salt, and two eggs, mixed all together; take two or three slices of the beef, according as they are in bigness, and a lump of forc'd-meat the size of an egg; lay your beef round it, and roll it in part of a kell of veal, put it into an earthen dish, with a little water, a glass of claret, and a little onion shred small; lay upon them a little butter, and bake them in an oven about an hour; when they come out take off the fat, and thicken the gravy with a little butter and flour; six of them is enough for a side dish. Garnish the dish with horseradish and pickles. You may make olives of veal the same way.
Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put it upon the spit with a little water in the dripping-pan; what drops from your kidney thicken with a lump of butter and flour for your sauce. To fry your STUFFING. Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet shred fine, and two eggs, (leave out the whites) mix altogether with a little nutmeg, pepper and salt; stuff your kidney with one part of the stuffing, and fry the other part in little cakes; so serve it up.
May be made either of beef or mutton, adding all kinds of vegetables. Boil one-half cup of rice separately in a farina kettle. Strain the beef or mutton broth. Add the rice and boil one-half hour longer, with potatoes, cut into dice shape; use about two potatoes; then add the beaten yolk of an egg. Strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick.
Take two calf's feet finely shred; then of biskets grated, and stale mackaroons broken small, the quantity of a penny loaf; then add a pound of beef-suet, very finely shred, half a pound of currants, a quarter of a pound of sugar; some cloves, mace and nutmeg, beat fine; a very little salt, some sack and orange-flower-water, some citron and candied orange-peel; work all these well together, with yolks of eggs; if you boil it, put it in the caul of a breast of veal, and tie it over with a cloth; it must boil four hours. For sauce, melt butter, with a little sack and sugar; if you bake it, put some paste in the bottom of the dish, but none on the brim; then melt half a pound of butter, and mix with your stuff, and put it in your dish, and stick lumps of marrow in it; bake it three or four hours; scrape sugar over it, and serve it hot.
Take a fat rump of young beef and cut off the fag end, lard the low part with fat bacon, and stuff the other part with shred parsley; put it into your pan with two or three quarts of water, a quart of Claret, two or three anchovies, an onion, two or three blades of mace, a little whole pepper, and a bunch of sweet herbs; stew it over a slow fire five or six hours, turning it several times in the stewing, and keep it close cover'd; when your beef is enough take from it the gravy, thicken part of it with a lump of butter and flour, and put it upon the dish with the beef. Garnish the dish with horse-radish and red-beet root. There must be no salt upon the beef, only salt the gravy to your taste. You may stew part of a brisket, or an ox cheek the same way.
Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a pan with soup stock (or water if you have no stock), carrot and bay leaf and pot roast for one and one-half hours. Serve with tomato or brown sauce.
