three-corner-ways, stick them into the meat;
lay the balls round the dish.

_Beef, to stew._

Take a pound and a half of the fat part of a brisket, with four pounds
of stewing beef, cut into pieces; put these into a stewpan, with a
little salt, pepper, a bunch of sweet-herbs and onions, stuck with
cloves, two or three pieces of carrots, two quarts of water, and half a
pint of good small beer. Let the whole stew for four hours; then take
some turnips and carrots cut into pieces, a small leek, two or three
heads of celery, cut small, and a piece of bread toasted hard. Let these
stew all together one hour longer; then put the whole into a terrine,
and serve up.

_Another way._

Put three pounds of the thin part of the brisket of beef and half a
pound of gravy beef in a stewpan, with two quarts of water, a little
thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity,
and an onion; let it stew six hours or more; then add carrots, turnips,
(cut with a machine) and celery cut small, which have all been
previously boiled; let the vegetables be stewed with the beef one hour.
Just before you take it off the fire, put in some boiled cabbage chopped
small, some pickled cucumbers and walnuts sliced, some cucumber liquor,
and a little walnut liquor. Thicken the sauce with a lump of butter
rolled in flour. Strew the cut vegetables over the top of the meat.

_Cold Beef, to dress._

Slice it as thin as possible; slice, also, an onion or shalot; squeeze
on it the juice of a lemon or two; then beat it between two plates, as
you do cucumbers. When it is very well beaten, and tastes sharp of the
lemon, put it into the dish, in which it is to be served; pick out the
onion, and strew over it some fine shred parsley and fine bread crumbs;
then pour on it oil and mustard well mixed; garnish with sliced lemon.

_Cold Boiled Beef, to dress._

When your rump or brisket of beef has been well boiled in plain water,
about an hour before you serve it up take it out of the water, and put
it in a pot just large enough to contain it. There let it stew, with a
little of its own liquor, salt, basil, and laurel; and, having drained,
put it into the dish on which it is to be served for table, and pour
over it a sauce, which you must have previously ready, made with gravy,
salt, whole pepper, and a dash of vinegar, thickened over the stove with
the yolks of three eggs or more, according to the size of the beef and
the quanti