for a side dish. Garnish the dish with
horseradish and pickles.

You may make olives of veal the same way.

14. _To fry_ BEEF-STEAKS.

Take your beef steaks and beat them with the back of a knife, fry them
in butter over a quick fire, that they may be brown before they be too
much done; when they are enough put them into an earthen pot whilst you
have fry'd them all; pour out the fat, and put them into your pan with
a little gravy, an onion shred very small, a spoonful of catchup and a
little salt; thicken it with a little butter and flour, the thickness
of cream. Garnish your dish with pickles.

Beef-steaks are proper for a side-dish.

15. BEEF-STEAKS _another Way_.

Take your beef-steaks and beat them with the back of a knife, strow
them over with a little pepper and salt, lay them on a grid-iron over a
clear fire, turning 'em whilst enough; set your dish over a
chafing-dish of coals, with a little brown gravy; chop an onion or
Shalot as small as pulp, and put it amongst the gravy; (if your steaks
be not over much done, gravy will come therefrom;) put it on a dish and
shake it all together. Garnish your dish with shalots and pickles.

16. _A_ SHOULDER _of_ MUTTON _forc'd_.

Take a pint of oysters and chop them, put in a few bread-crumbs, a
little pepper, shred mace, and an onion, mix them all together, and
stuff your mutton on both sides, then roast it at a slow fire, and
baste it with nothing but butter; put into the dripping-pan a little
water, two or three spoonfuls of the pickle of oysters, a glass of
claret, an onion shred small, and an anchovy; if your liquor waste
before your mutton is enough, put in a little more water; when the meat
is enough, take up the gravy, skim off the fat, and thicken it with
flour and butter; then serve it up. Garnish your dish with horse-radish
and pickles.

17. _To stew a_ FILLET _of_ MUTTON.

Take a fillet of mutton, stuff it the same as for a shoulder, half
roast it, and put it into a stew pan with a little gravy, a jill of
claret, an anchovy, and a shred onion; you may put in a little
horse-radish and some mushrooms; stew it over a slow fire while the
mutton is enough; take the gravy, skim off the fat, and thicken it with
flour and butter; lay forc'd-meat-balls round the mutton. Garnish your
dish with horse-radish and mushrooms.

It is proper either for a side-dish or bottom dish; if you have it for
a bottom-dish, cut your mutton into two fillets.

18. _