Braise six Spanish onions with the beef till three parts done; then peel them, and add some good cullis, seasoned with cayenne pepper, salt, lemon juice, and a little sifted lump sugar, and stew them till tender.
Savoy Sauce.
Cut some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done. Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender.
Ashée Sauce.
Take some pickle cucumbers chopped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them a good-seasoned cullis and a little mushroom ketchup. Simmer all together a quarter of an hour.
N. B. The ham, fowl, egg, and carrot to be boiled before they are chopped.
Brisket of Beef with Spanish Onions.
To be done in the same manner as the rump, but not to be daubed with bacon.
Brisket of Beef with Ashée or Haricot.