Alamode Beef. No. 1.
Take a piece of the round of beef, fresh and tender; beat it well, and to six pounds of beef put one pound of bacon, cut into large pieces for larding, and season it with pepper, cloves, and salt. Lard your beef, and put it into your stewpan, with a bay-leaf or two, and two or three onions, a bunch of parsley, a little lemon-peel, three spoonfuls of vinegar, and the same quantity of beer. Cover it close, and set it over a gentle charcoal fire; stew it very gently that your liquor may come out; and shake it often to prevent its sticking. As the liquor increases, make your fire a little stronger, and, when enough done, skim off all the fat, and put in a glass of claret. Stew it half an hour longer, and when you take it off your fire squeeze in the juice of a lemon, and serve up. It must stew five hours; and is as good cold as hot.
Alamode Beef. No. 2.
Lard the mouse-buttock with fat bacon, sprinkled with parsley, scallions, mushrooms, truffles, morels, one clove of garlic shred fine, salt, and pepper. Let it stew five or six hours in its own gravy, to which add, when it is about half done, a large spoonful of brandy. It should be done in an earthen vessel just large enough to contain it, and may be served hot or cold.
Alamode Beef. No. 3.
Lard a piece of beef with fat bacon, dipped in pepper, vinegar, allspice, and salt; flour it all over; cut two or three large onions in thin slices; lay them at the bottom of the stewpan with as much butter as will fry your beef; lay it in and brown it all over; turn it frequently. Pour to it as much boiling water as will cover it; add a little lemon-peel, and a bunch of herbs, which must be taken out before done enough; when it has stewed about two hours turn it. When finished, put in some mushrooms or ketchup, and serve up.
Alamode Beef, in the French manner.
Take the best part of the mouse-buttock, between four and seven pounds, larded well with fat bacon, and cut in square pieces the length and thickness of your beef. Before you lard it, take a little mace, six cloves, some pepper and salt, ground all together, and mix it with some parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon in this mixture, and lard your beef. Skewer it well, and tie it close with a string; put two or three slices of fat bacon at the bottom of your stewpan, with three slices of carrot, two onions cut in two, and half a pint of water; put your beef in, and set your stewpan on the fire. After the beef has stewed about ten minutes, add more hot water, till it half covers the meat; let it boil till you feel with your finger that your beef is warm or hot through. Lay two or three slices of fat bacon upon your beef, add a little mace, cloves, pepper, and salt, a few slices of carrot, a small bunch of sweet-herbs, and celery tied together, a little garlic if you like it. Cut a piece of paper, of the size of your cover; well grease it with butter or lard; put it over your pan, cover it close, and let it stew over a very slow fire seven or eight hours. If you like to eat the beef cold, do not uncover the pan till it is so, for it will be the better for it. If you choose to stew a knuckle of veal with the beef, it will add greatly to the flavour.