st will keep in all the
juyce. A little before you take it up, baste it again with Butter, and this
will melt away all the crust. Then give it three or four turns of the spit,
that it may make the outside yellow and crisp.

You may also baste such meat with yolks of new-laid Eggs, beaten into a
thin oyl. But with this you continue basting all the while the meat
rosteth.

TO STEW A RUMP OF BEEF

Take a rump of Beef, break all the bones; season it with Pepper and Salt to
your liking; Take three or four Nutmegs, and a quantity of Mace, beat them
grossly; Then take a bunch of very good sweet herbs, and one good Onion cut
in quarters, or Garlike, as you like it. Put in half a pint of White-wine
Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or
two of beef Suet or Butter: shred some Cabbage under and over, and scrape
in a pound of good old Cheese. Put all these into an earthen pot, and let
it stand in an oven with brown-bread four or five hours; but let the pot be
covered close with paste.

TO STEW A RUMP OF BEEF

Take a fat rump of young Beef, as it comes from the Butcher, and take out
all the bones, excepting the tip of it towards the tail that is all fat,
which you cannot take out, without spoiling or defacing or breaking it. But
take out all the thick bones towards the Chine, and the thick Sinews, that
are on the outer sides of the flesh; (which will never become tender with
boiling) so that you have nothing but the pure flesh and fat, without any
bony or tough substance. Then beat well the lean part with a woodden roling
pin, and when you have beaten well one side, turn the other. Then rub it
well with Pepper grosly beaten, and salt; just as you would do, to season a
Venison pasty, making the seasoning higher or gentler according to your
taste. Then lay it in a fit vessel, with a flat bottom (pipkin or kettle as
you have conveniency) that will but just contain it, but so that it may lye
at ease. Or you may tye it up in a loose thin linnen cloth, or boulter, as
they do Capons _a la mode_, or Brawn, or the like. Then put water upon it,
but just to cover it, and boil it close covered a matter of two hours
pretty smartly, so that it be well half boiled. Then take it out of that,
and put it into another fit vessel, or the same cleansed, and put upon it
about two quarts of good strong deep well bodied Claret-wine, and a good
bundle of sweet-herbs, (Penny-royal, Sweet-Marjoram, Winter-savory, Li