on sorrel, spinach, or any
other sauce you prefer.

_Ribs and Sirloin of Beef._

When the ribs and sirloin are tender, they are commonly roasted, and
eaten with their own gravy. To make the sirloin still better, take out
the fillet: cut it into thin slices, and put it into a stewpan, with a
sauce made with capers, anchovies, mushrooms, a little garlic, truffles,
and morels, the whole shred fine, turned a few times over the fire, with
a little butter, and moistened with some good cullis. When the sauce is
skimmed and seasoned to your taste, put in the fillet with the gravy of
the meat, and heat and serve it over the ribs or sirloin.

_Rib of Beef, en papillotes, (in paper.)_

Cut a rib of beef neatly, and stew it with some broth and a little
pepper and salt. When the meat is done enough, reduce the sauce till it
sticks to the rib, and then steep the rib in butter, with parsley,
scallions, shalots, and mushrooms, shred fine, and a little basil in
powder. Wrap the rib, together with its seasoning, in a sheet of white
paper, folding the paper round in the form of a curling paper or
papillote; grease the outside, and lay it upon the gridiron, on another
sheet of greased paper, over a slow fire. When it is done, serve it in
the paper.

_Brisket of Beef, stewed German Fashion._

Cut three or four pounds of brisket of beef in three or four pieces of
equal size, and boil it a few minutes in water; in another pan boil the
half of a large cabbage for a full quarter of an hour; stew the meat
with a little broth, a bunch of parsley, scallions, a little garlic,
thyme, basil, and a laurel-leaf; and an hour afterwards put in the
cabbage, cut into three pieces, well squeezed, and tied with packthread,
and three large onions. When the whole is nearly done, add four
sausages, with a little salt and whole pepper, and let it stew till the
sauce is nearly consumed; then take out the meat and vegetables, wipe
off the grease, and dish them, putting the beef in the middle, the
onions and cabbage round, and the sausages upon it. Strain the sauce
through a sieve, and, having skimmed off the fat, serve it over the
ragout. The beef will take five hours and a quarter at the least to
stew.

_Beef, to bake._

Take a buttock of beef; beat it in a mortar; put to it three pounds of
bacon cut in small pieces; season with pepper and salt, and mix in the
bacon with your hands. Put it into a pot, with some butter and a bunch
of sweet-herbs