Having extracted the bones, tie it compactly in a good shape, and stew it in a pan that will allow for fire at the top. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, which is better, a large bunch of kitchen herbs, pepper and salt. When the beef is nearly half done, add a good quantity of onions. The beef being thoroughly done, take it out and wipe off the grease; place it in the dish in which it is to be served at table, put the onions round it, and pour over it a good sauce, any that suits your taste.
Rump of Beef, to bake.
Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is very tender; cut off the sinew, and lard it with large pieces of bacon; roll your larding seasoning first—of pepper, salt, and cloves. Lard athwart the meat that it may cut handsomely; then season the meat all over with pepper and salt, and a little brown sugar. Tie it neatly up with packthread across and across, put the top undermost, and place it in an earthen pan. Take all the bones that came out of it, and put them in round and round the beef, so that it cannot stir; then put in half a pound of butter, two bay-leaves, two shalots, and all sorts of seasoning herbs, chopped fine. Cover the top of the pot with coarse paste; put it in a slow oven; let it stand eight hours; take it out, and serve it in the dish in which it is to go to table, with its own juice, and some have additional broth or gravy ready to add to it if it is too dry.
Rump of Beef, cardinal fashion.
Choose a rump of beef of moderate size, say ten or twelve pounds; take out the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without touching the upper parts. Rub half a quarter of a pound of saltpetre in powder into the meat that it may look red; and put it into a pan with an ounce of juniper-berries a little bruised, a tea-spoonful of brown sugar, a little thyme, basil, and a pound of salt; and there let it remain, the pan being covered close, for eight days. When the meat has taken the salt, wash it in warm water, and put some slices of bacon upon the upper part on that side which is covered with fat, and tie a linen cloth over it with packthread. Let it stew gently five hours, with a pint and a half of red wine, a pint of water, six onions, two cloves of garlic, five carrots, two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, and scallions. When it is done, it may be either served up hot, or left to cool in its own liquor, and eaten cold.
Beef, sausage fashion.
Take a slice of beef, about half an inch thick and four or five wide; cut it in two equal parts; beat them well to make them flat, and pare the edges neatly. Mince your parings with beef suet, parsley, onions, mushroom, a shalot, two leaves of basil, and mix them into a forcemeat with the yolks of four eggs. A little minced ham is a great addition. Spread this forcemeat upon the slices of beef, and roll them up in the form of sausages. Tie them with packthread, and stew them in a little broth, a glass of white wine, salt, pepper, an onion stuck with cloves, a carrot, and a parsnip. When they are done, strain off the liquor, and, having skimmed off the fat, reduce it over the fire to the consistence of a sauce; take care that it be not too highly flavoured, and serve it over your sausages, or they may be served on sorrel, spinach, or any other sauce you prefer.
Ribs and Sirloin of Beef.
When the ribs and sirloin are tender, they are commonly roasted, and eaten with their own gravy. To make the sirloin still better, take out the fillet: cut it into thin slices, and put it into a stewpan, with a sauce made with capers, anchovies, mushrooms, a little garlic, truffles, and morels, the whole shred fine, turned a few times over the fire, with a little butter, and moistened with some good cullis. When the sauce is skimmed and seasoned to your taste, put in the fillet with the gravy of the meat, and heat and serve it over the ribs or sirloin.