wine, and serve the meat with the gravy in the dish. The gravy will have thickened to a glaze. Some cooks lard the beef with thick slices of fat bacon, first dipped in vinegar, then in a mixture ready prepared, of black pepper, allspice, a clove and parsley, chives, thyme, savoury and knotted marjoram, all chopped very fine. Serve salad or cucumber. When veal is dressed this way (the breast is best), flavour with oyster catsup, lemon peel, lemon pickle, mace, bay leaf, and white wine. Garnish with pickled mushrooms, barberries, and lemon. This may be cooked in the oven, in a baking dish with a close fitting lid.
The thin flank is best; the meat young, tender, not very fat. Rub it with salt and a very little saltpetre, lay it across a deep dish one night, to drain; rub in a mixture of brown sugar, salt, pounded pepper and allspice; let it lie a week in the pickle; rub and turn it every day. Then take out the bones, cut off the coarse and gristly parts, and the inner skin, dry it, and spread over the inside some chopped herbs of whatever flavour you choose, and mixed spices; roll it up as tight as you can, and bind with tape; allow it four or five hours' slow, but constant boiling. When done press it under a heavy weight, and put by to eat cold. It is sometimes served hot.
Bone the brisket, then scoop holes or cut slits in the meat, about an inch asunder, fill one with small rolls of fat bacon, a second with chopped parsley and sweet herbs, seasoned with pepper and salt, the third with oyster cut small and powdered with a very little mace and nutmeg. When all the apertures are stuffed, tie up the meat in a roll, put it into a baking pan, pour over it a pint of sherry, quite hot, and six cloves, flour the meat, cover close and set it in the oven for three hours; pour off the gravy, and put it by to cool that you may skim off the fat; if it is not already in a jelly, which it should be, boil it a little longer. Serve the beef cold, and the jelly round it.
Lard a piece of lean beef with strips of bacon, seasoned
