Add, if you like, sliced onions and sweet herbs, and mace. Stew till tender, then take them up and strain the gravy over them. Add boiling water if the liquor is too much reduced.
A fine Mutton Stew.
Take three quarts of peeled and sliced potatoes, three large onions, peeled and sliced, and mutton and ham cut into slices. Make layers first of potatoes, salted, and then with the mutton, sprinkled with salt, pepper, gravy, or butter, and mushroom or tomato catsup, two tea-cups of water, and the ham in small quantities. Cover tight and stew for an hour and a half. Watch, and add boiling water if needed, as there must be a good supply of gravy at the bottom.
A Sausage Stew.
Make a thick layer of slices of peeled potatoes, put on a little salt, and then cut up sausages over the potatoes. Continue alternate layers of potatoes and sausages, the top layer being potatoes, pour in a little water and some gravy, or butter, and if you have bits of ham mix them with the sausages.
To Bake Beef.
Take ten pounds of the buttock, rub it with salt and let it lie a day or two, then wash it, and make openings in the beef and insert bits of salt pork dipped in a mixture of powdered pepper, cloves, and fine minced onions, cover it, and let it bake four or five hours. Put a pint of water and teaspoonful of salt in the baking pan and baste occasionally. Make a gravy of the drippings.
Beef, or Mutton and Potato Pie.
Take a deep dish, butter it, and put in it a layer of mashed potatoes, seasoned with butter, pepper, salt and minced onions. Take slices of beef, or mutton, and season them with pepper and salt, lay them with small bits of salt pork over the potatoes. Then fill the dish with alternate layers, as above described, having the upper one potatoes. Bake an hour, or an hour and a half.