1222. Strasburg Potted Meat
Take a pound and a half of rump of beef, cut into dice, and put it in an earthen jar, with a quarter of a pound of butter at the bottom; tie the jar close up with paper, and set over a pot to boil; when nearly done, add cloves, mace, allspice, nutmeg, salt, and cayenne pepper to taste; then boil till tender, and let it get cold. Pound the meat, with four anchovies washed and boned; add a quarter of a pound of oiled butter, work it well together with the gravy, warm a little, and add cochineal to colour. Then press into small pots, and pour melted mutton suet over the top of each.
1223. Brown Stock (1)
Put five pounds of shin of beef, three pounds of knuckle of veal, and some sheep's trotters or cow-heel into a closely-covered stewpan, to draw out the gravy very gently, and allow it to become nearly brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers, salt, and roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth off from the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for further use.
1224. Brown Stock (2)
Brown stock may be made from all sorts of meat, bones, remnants of poultry, game, &c. The shin of beef makes an excellent stock.
1225. Brown Gravy