, covering it very close, and let it bake six hours. When
enough done, put it into a cloth to strain; then put it again into your
pot, and fill it up with butter.

_Beef bouilli._

Take the thick part of the brisket of beef, and let it lie in water all
night; tie it up well, and put it to boil slowly, with a small faggot of
parsley and thyme, a bag of peppercorns and allspice, three or four
onions, and roots of different sorts: it will take five or six hours, as
it should be very tender. Take it out, cut the string from it, and
either glaze it or sprinkle some dry parsley that has been chopped very
fine over it; sprinkle a little flour on the top of it, with gherkin and
carrot. The chief sauce for it is _sauce hachee_, which is made thus: a
little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled,
all chopped fine and put into brown sauce.

_Another way._

Take about eight or nine pounds of the middle part of the brisket; put
it into your stew-kettle (first letting it hang up for four or five
days) with a little whole pepper, salt, and a blade or two of mace, a
turnip or two, and an onion, adding about three pints or two quarts of
water. Cover it up close, and when it begins to boil skim it; let it
stand on a very slow fire, just to keep it simmering. It will take five
hours or more before it is done, and during that time you must take the
meat out, in order to skim off the fat. When it is quite tender take
your stewpan, and brown a little butter and flour, enough to thicken the
gravy, which you must put through a colander, first adding sliced
carrots and turnips, previously boiled in another pot. You may also, if
you choose, put in an anchovy, a little ketchup, and juice of lemon; but
these are omitted according to taste. When the gravy is thus prepared,
put the meat in again; give it a boil, and dish it up.

_Relishing Beef._

Take a round of the best piece of beef and lard it with bacon; half
roast it; put it in a stewpan, with some gravy, an onion stuck with
cloves, half a pint of white wine, a gill of vinegar, a bunch of
sweet-herbs, pepper, cloves, mace, and salt; cover it down very close,
and let it only simmer till it is quite tender. Take two ox-palates, two
sweetbreads, truffles, morels, artichoke-bottoms, and stew them all
together in some good gravy, which pour over the beef. Have ready
forcemeat balls fried, made in different shapes; dip some sippets into
butter, fry and cut them