ty of sauce wanted. Then cover beef and all with finely grated
bread; baste it with butter, and brown it with a salamander.

_Cold Beef, to pot._

Cut the beef small; add to it some melted butter, two anchovies well
washed and boned, a little Jamaica pepper beat very fine. Beat them well
together in a marble mortar till the meat is yellow; then put it into
pots, and cover it with clarified butter.

_Beef Steaks to broil._

When your steak is nearly broiled, chop some large onions, as fine as
possible, and cover the steak thickly with it, the last time you turn
it, letting it broil till fit to send to table, when the onion should
quite cover the steak. Pour good gravy in the dish to moisten it.

_Beef Steaks and Oysters._

Put two dozen oysters into a stewpan with their own liquor; when it
boils add a spoonful of water; when the oysters are done drain them in a
sieve, and let the liquor settle; then pour it off clear into another
vessel; beard them, and add a pint of jelly gravy to the liquor; add a
piece of butter and two spoonfuls of flour to thicken it. Let this boil
fifteen minutes; then throw in the oysters, and let it stand. Take a
beef-steak, pare it neatly round, and dress it as usual; when done, lay
it on a hot dish, and pour the sauce and oysters over it.

_Rump Steaks broiled, with Onion Gravy._

Peel and slice two large onions; put them into a stewpan with two
table-spoonfuls of water; set it on a slow fire till the water is boiled
away and the onions have become a little brown. Add half a pint of good
broth; boil the onions till tender; strain the broth from them, and chop
them fine; thicken with flour and butter, and season with mushroom
ketchup, pepper, and salt; put the onions in, and boil it gently for
five minutes: pour the gravy over a broiled rump-steak.

_Beef Steaks, to stew._

Pepper and salt two fine rump steaks; lay them in a stewpan with a few
cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a
gill of white wine, and a little butter mixed with flour; cover them
close, stew them very gently till they are tender, and shake the pan
round often to keep them from sticking. Take them carefully out, flour
and fry them of a nice brown in fresh butter, and put them in a dish. In
the mean time strain off the gravy from the fat out of the frying-pan,
and put it in the sauce, with a dozen oysters blanched, and a little of
the oyster liquor; give it a boil up, pour it o