mon
Thyme, &c.) and a good large Onion peeled, and stuck as close with Cloves,
as you can stick it, if you like the taste of Onions. They must be the
strong biting Onions, that are round and red: a little Nutmeg, and some
Mace. Put to the wine about a pint of the Liquor that you have already
boiled the Beef in; and if you would have it strong of the seasoning of
Pepper, and Salt; take the bottom of this Liquor. Thus let it boil very
gently, simpringly, or rather stew with Char-coal over a little furnace, or
a fit Chafing-dish, a matter of three hours, close covered. If the Liquor
waste too much, you may recruit it with what you have kept of that, which
your beef was boiled in. When it is near time to take it up, stew some
Oysters in their own Liquor (to which you may add at the latter end, some
of the winy Liquor, that the Beef is now stewing in, or some of the first
Beef-broth, or use some good pickled Oysters) and at the same time make
some thin tostes of Kingstone manchet, which toste very leisurely, or
rather dry them throughly, and very hard, and Crisp, but not burned, by
lying long before the fire. And if you have fresh Champignons, dress a good
dish full of them, to be ready at the same time, when all the rest is
ready; If not, use pickled ones, without further dressing. When you find
your Beef is as tender as can be, and will scarcely hold together, to be
taken up together, and that all the other things are ready, lay the tostes
in the dish, where the Beef is to lye; pour some of the Liquor upon it.
Then lay the Beef upon the tosts; throw away the bundle of Herbs and
Onions; and pour the rest of the Liquor upon the Beef, as also the
Oysters, and the Mushrooms, to which add a pretty deal, about half a pint
of Broom-buds: and so let it stand a while well covered over coals to
Mittoner; and to have all the several substances communicate their tastes
to one another, and to have the tostes swell up like a gelly. Then serve it
up. If you want Liquor, you may still recruit your self out of the first
Beef-broth, which you keep all to supply any want afterwards. Have a care,
whiles it is stewing, in the Winy-liquor, to lift the flesh sometimes up
from the bottom of the vessel, least if it should lye always still, it may
stick to the bottom, and burn; but you cannot take it out, for it would
fall in pieces. It will be yet better meat, if you add to it, at the last
(when you add all the other heightnings) some Marrow, and som