The sirloin is the best. Cut the steak half an inch thick; put it on a gridiron over clear coals; turn it very often; when half done, put it on a dish and squeeze as much of the juice out as possible; put it back; season with pepper and salt. When done, place it in the dish with the juice; add a spoonful of water, and if you prefer, a small piece of butter: send to the table immediately.
TO STEW BEEF.
Cut all the meat from cold roast beef; put the bones down with some water, pepper, salt, onions, carrots and potatoes, all cut up: a little brown stock will improve it: let it stew till all of the vegetables are done; then take out the bones, cut your meat in small pieces, rub a piece of butter in flour and stir in: put the meat in till it is hot through; then dish it.
BEEF A LA MODE.
Chop fine some parsley, thyme and onions; add some grated bread, nutmeg, cloves, pepper and salt, with the yolks of three eggs beaten; take out the bone and fill the space with these ingredients well mixed; make holes in the lean part and stuff it; bind it firmly with tape; put it into an iron pot, sufficiently large to hold it, cover it with water and let it stew slowly for three hours. Make a gravy of the liquor it was stewed in with a half pint of red wine and mushroom catsup; rub a little butter in flour, and let it simmer five minutes; then take it up.
A BRISKET OF BEEF BAKED.
Take a brisket, say ten pounds; make a dressing of ham, parsley, oysters, seasoned with pounded cloves, pepper, salt and nutmeg, and the yolk of two eggs well beaten; make holes in the beef and stuff it; put it in a pan with a little water and half a pint of wine; bake it three hours; send hot to table. Garnish with sliced lemons.
BEEF STEAK PIE.
Stew some tender pieces of beef, cut it up in small pieces, season with pepper and salt; have some good paste in a deep dish, into which put the pieces of beef with some gravy; put on a cover and bake.