oms or ketchup, and serve up.

_Alamode Beef, in the French manner._

Take the best part of the mouse-buttock, between four and seven pounds,
larded well with fat bacon, and cut in square pieces the length and
thickness of your beef. Before you lard it, take a little mace, six
cloves, some pepper and salt, ground all together, and mix it with some
parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon
in this mixture, and lard your beef. Skewer it well, and tie it close
with a string; put two or three slices of fat bacon at the bottom of
your stewpan, with three slices of carrot, two onions cut in two, and
half a pint of water; put your beef in, and set your stewpan on the
fire. After the beef has stewed about ten minutes, add more hot water,
till it half covers the meat; let it boil till you feel with your finger
that your beef is warm or hot through. Lay two or three slices of fat
bacon upon your beef, add a little mace, cloves, pepper, and salt, a few
slices of carrot, a small bunch of sweet-herbs, and celery tied
together, a little garlic if you like it. Cut a piece of paper, of the
size of your cover; well grease it with butter or lard; put it over your
pan, cover it close, and let it stew over a very slow fire seven or
eight hours. If you like to eat the beef cold, do not uncover the pan
till it is so, for it will be the better for it. If you choose to stew a
knuckle of veal with the beef, it will add greatly to the flavour.

_Rump of Beef, with onions._

Having extracted the bones, tie it compactly in a good shape, and stew
it in a pan that will allow for fire at the top. Put in a pint of white
wine, some good broth, a slice of veal, two of bacon, or ham, which is
better, a large bunch of kitchen herbs, pepper and salt. When the beef
is nearly half done, add a good quantity of onions. The beef being
thoroughly done, take it out and wipe off the grease; place it in the
dish in which it is to be served at table, put the onions round it, and
pour over it a good sauce, any that suits your taste.

_Rump of Beef, to bake._

Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is
very tender; cut off the sinew, and lard it with large pieces of bacon;
roll your larding seasoning first--of pepper, salt, and cloves. Lard
athwart the meat that it may cut handsomely; then season the meat all
over with pepper and salt, and a little brown sugar. Tie it neatly up
with packthread acro