Take any of these, and give them in Summer a weeks powdering, in Winter a fortnight, stuff them or plain; if you stuff them, do it with all manner of sweet herbs, fat beef minced, and some nutmeg; serve them on brewis, with roots of cabbidge boil’d in milk, with beaten butter. &c.
[ To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues.]
Take any of the foresaid beef, as chine or fore-rib, & stuff it with penniroyal, or other sweet herbs, or parsley minced small, and some salt, prick in here & there a few
whole cloves, roast it; and then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil’d in some claret-wine, and wine-vinegar, make the pickle, and put some salt to it; then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.
[ To stew Beef in gobbets, in the French Fashion.]
Take a flank of beef, or any part but the leg, cut it into slices or gobbits as big as a pullets egg, with some gobbits of fat, and boil it in a pot or pipkin with some fair spring water, scum it clean, and put to it an hour after it hath boil’d carrots, parsnips, turnips, great onions, salt, some cloves, mace, and whole pepper, cover it close, and stew it till it be very tender; then half an hour before dinner, put into it some picked tyme, parsley, winter-savory, sweet marjoram, sorrel and spinage, (being a little bruised with the back of a ladle) and some claret-wine; then dish it on fine sippets, and serve it to the table hot, garnish it with grapes, barberries, or gooseberries, sometimes use spices, the bottoms of boil’d artichocks put into beaten butter, and grated nutmeg, garnished with barberries.
[ Stewed Collops of Beef.]
Take some of the buttock of beef, and cut it into thin slices cross the grain of the meat, then hack them and fry them in sweet butter, and being fryed fine and brown put them in a pipkin with some strong broth, a little claret wine, and some nutmeg, stew it very tender; and half an hour before you dish it, put to it some good gravy, elder-vinegar, and a clove or two; when you serve it, put some juyce of orange, and three or four slices on it, stew down the gravy somewhat thick, and put into it when you dish it some beaten butter.
[ Olives of Beef stewed and roast.]
Take a buttock of beef, and cut some of it into thin slices as broad as your hand, then hack them with the back of a knife, lard them with small lard, and season them with pepper, salt, and nutmeg, then make a farsing with some sweet herbs, tyme, onions, the yolks of hard eggs, beef-suet or lard all minced, some salt, barberries, grapes or gooseberris, season it with the former spices lightly, and work it up together, then lay it on the slices, and roul them up round with some caul of veal, beef, or mutton, bake them in a dish within the oven, or roast them, then put them in a pipkin with some butter, and saffron, or none; blow off the fat from the gravy, and put it to them, with some artichocks, potato’s, or skirrets blanched, being first boil’d, a little claret-wine, and serve them on sippets with some slic’t orange, lemon, barberries, grapes or gooseberries.