Pepper and salt two fine rump steaks; lay them in a stewpan with a few cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a gill of white wine, and a little butter mixed with flour; cover them close, stew them very gently till they are tender, and shake the pan round often to keep them from sticking. Take them carefully out, flour and fry them of a nice brown in fresh butter, and put them in a dish. In the mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with a dozen oysters blanched, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horseradish. You may fry them first and then stew them; put them in a dish, and strain the sauce over them without any oysters, as a common dish.
Another way.
Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this very gently, closely covered, for four or five hours; but take care the meat does not go to rags, by being done too fast. Take up the meat, and strain the gravy over it. Have turnips cut into balls, and carrots into shapes, and put them over the meat.
Beef Olives.
Take a rump of beef, cut into steaks, about five inches long and not half an inch thick. Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape. Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; fry them brown; have ready some good gravy, with a few truffles, morels, and mushrooms, boiled together. Pour it into the dish and send them to table, after taking off the string that tied them in shape.
Another way.
Cut steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad: beat and rub them over with yolk of egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper and salt, and chopped suet. Roll them up tight, skewer them; fry or brown them in a Dutch oven; stew them in some beef broth or gravy until tender. Thicken the gravy with a little flour; add ketchup, and a little lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of eggs, and forcemeat balls.
Pickle for Beef.
To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coarse sugar. Boil this pickle for twenty minutes, skim it well, and strain it. When quite cold, put in your beef, which should be quite covered with the pickle, and in nine days it will be fit for use; or you may keep it three months, and it will not be too salt. The pickle must be boiled and well skimmed at the end of six weeks, and every month afterwards; it will then keep three months in summer and much longer in winter.