[ To make all manner of Hashes.]
[ First, of raw Beef.]
MInce it very small with some Beef-suet or lard, some sweet herbs, pepper, salt, some cloves, and mace, blanched chesnuts, or almonds blanched, and put in whole, some nutmeg, and a whole onion or two, and stew it finely in a pipkin with some strong broth the space of two hours, put a little claret to it, and serve it on sippets finely carved, with some grapes or lemon in it also, or barberries, and blow off the fat.
[ Otherways.]
Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.
[ 2. Beef hashed otherways, of the Buttock.]
Cut it into thin slices, and hack them with the back of your knife, then fry them with sweet butter; and being fried put them in a pipkin with some claret, strong broth, or gravy, cloves, mace, pepper, salt, and sweet-butter; being tender stewed the space of an hour, serve them on fine sippets, with slic’t lemon, gooseberries, barberries, or grapes, and some beaten butter.
[ 3. Beef hashed otherways.]
Cut some buttock-beef into fine thin slices, and half as many slices of fine interlarded Bacon, stew it very well and tender, with some claret and strong Broth, cloves, mace, pepper, and salt; being tender stewed the space of two hours, serve them on fine carved sippets, &c.