small, a sweetbread cut in little pieces, an ounce of truffles and morels first stewed and then cut small, some parsley, the yolks of four eggs, a nutmeg grated, a very little thyme, a little lemon-peel cut fine, a little pepper and salt, and half a pint of cream: mix all together, lay it on your steaks, roll them up firm, of a good size, and put a little skewer into them, put them into the stew-pan, and fry them of a nice brown; then pour all the fat quite out, and put in a pint of good fried gravy (as in page 19) put one spoonful of catchup, two spoonfuls of red wine, a few mushrooms, and let them stew for a quarter of an hour. Take up the steaks, cut them in two, lay the cut side uppermost, and pour the sauce over it. Garnish with lemon.
Note, Before you put the force-meat into the beef, you are to stir it all together over a slow fire for eight or ten minutes.
To stew a rump of beef.
HAVING boiled it till it is little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-marjoram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover it close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to table.
Another way to stew a rump of beef.
YOU must cut the meat off the bone, lay it in your stew-pan, cover it with water, put in a spoonful of whole pepper, two onions, a bundle of sweet herbs, some salt, and a pint of red wine; cover it close, set it over a stove or sow fire for four hours, shaking it sometimes, and turning it four or five times; make gravy as for soup, put in three quarts, keeping it stirring till dinner is ready: take ten or twelve turnips, cut them into slices the broad way, then cut them in four, flour them, and fry them brown in beef dripping. Be sure to let your dripping boil before you put them in; then drain them well from the fat, lay the beef in your soup-dish, toast a little bread very nice and brown, cut in three corner dice, lay them into the dish, and the turnips likewise; strain in the gravy, and send it to table. If you have the convenience of the stove, put the dish over it for five or six minutes; it gives the liquor a fine flavour of the turnips,
