ss and across, put the top undermost, and place it
in an earthen pan. Take all the bones that came out of it, and put them
in round and round the beef, so that it cannot stir; then put in half a
pound of butter, two bay-leaves, two shalots, and all sorts of seasoning
herbs, chopped fine. Cover the top of the pot with coarse paste; put it
in a slow oven; let it stand eight hours; take it out, and serve it in
the dish in which it is to go to table, with its own juice, and some
have additional broth or gravy ready to add to it if it is too dry.

_Rump of Beef, cardinal fashion._

Choose a rump of beef of moderate size, say ten or twelve pounds; take
out the bones; beat it, and lard it with a pound of the best bacon,
mingled with salt and spices, without touching the upper parts. Rub
half a quarter of a pound of saltpetre in powder into the meat that it
may look red; and put it into a pan with an ounce of juniper-berries a
little bruised, a tea-spoonful of brown sugar, a little thyme, basil,
and a pound of salt; and there let it remain, the pan being covered
close, for eight days. When the meat has taken the salt, wash it in warm
water, and put some slices of bacon upon the upper part on that side
which is covered with fat, and tie a linen cloth over it with
packthread. Let it stew gently five hours, with a pint and a half of red
wine, a pint of water, six onions, two cloves of garlic, five carrots,
two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley,
and scallions. When it is done, it may be either served up hot, or left
to cool in its own liquor, and eaten cold.

_Beef, sausage fashion._

Take a slice of beef, about half an inch thick and four or five wide;
cut it in two equal parts; beat them well to make them flat, and pare
the edges neatly. Mince your parings with beef suet, parsley, onions,
mushroom, a shalot, two leaves of basil, and mix them into a forcemeat
with the yolks of four eggs. A little minced ham is a great addition.
Spread this forcemeat upon the slices of beef, and roll them up in the
form of sausages. Tie them with packthread, and stew them in a little
broth, a glass of white wine, salt, pepper, an onion stuck with cloves,
a carrot, and a parsnip. When they are done, strain off the liquor, and,
having skimmed off the fat, reduce it over the fire to the consistence
of a sauce; take care that it be not too highly flavoured, and serve it
over your sausages, or they may be served