[314-*] The less gravy or butter, and the more beating, the better will be your potted beef, if you wish it to keep: if for immediate eating, you may put in a larger proportion of gravy or butter, as the meat will pound easier and look and taste more mellow.
[318-*] See receipt to hash mutton, Nos. [360] and [361], and [No. 484].
[320-*] Some cooks make the gravy, &c. in the following manner:—Slice a large onion; fry it brown; drain all fat from it, and put it into a stew-pan with a bunch of sweet herbs, a couple of dozen berries of allspice, same of black pepper, three blades of mace, and a pint and a half of water; cover down close, and boil gently, for half an hour; then strain it through a sieve over the veal, and let it simmer gently for about three hours: about half an hour before it is done, mix two table-spoonfuls of flour in a tea-cupful of cold water; mix some of the gravy with it, and then put it into the stew-pan.
N.B. Three pints of full-grown green pease are sometimes added when the veal is put in.
[323-*] Vulgo, salary.
[324-*] Supposed sorrel.
[324-†] This is by Dr. Bentley thought to be time, or thyme.
[324-‡] Parsley. Vide Chamberlayne.
[324-§] Of this composition, see the works of the copper-farthing dean.
[324-‖] Which we suppose to be near four hours.