ver the steaks, and
garnish with horseradish. You may fry them first and then stew them; put
them in a dish, and strain the sauce over them without any oysters, as a
common dish.

_Another way._

Beat three pounds of rump steaks; put them in a stewpan, with a pint of
water, the same quantity of small beer, six cloves, a large onion, a
bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this
very gently, closely covered, for four or five hours; but take care the
meat does not go to rags, by being done too fast. Take up the meat, and
strain the gravy over it. Have turnips cut into balls, and carrots into
shapes, and put them over the meat.

_Beef Olives._

Take a rump of beef, cut into steaks, about five inches long and not
half an inch thick. Lay on some good forcemeat, made with veal; roll
them, and tie them round once or twice, to keep them in a neat shape.
Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;
fry them brown; have ready some good gravy, with a few truffles, morels,
and mushrooms, boiled together. Pour it into the dish and send them to
table, after taking off the string that tied them in shape.

_Another way._

Cut steaks from the inside of the sirloin, about an inch thick, six
inches long, and four or five broad: beat and rub them over with yolk of
egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper
and salt, and chopped suet. Roll them up tight, skewer them; fry or
brown them in a Dutch oven; stew them in some beef broth or gravy until
tender. Thicken the gravy with a little flour; add ketchup, and a little
lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of
eggs, and forcemeat balls.

_Pickle for Beef._

To four gallons of water put a sufficient quantity of common salt; when
quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of
bay salt, and half a pound of coarse sugar. Boil this pickle for twenty
minutes, skim it well, and strain it. When quite cold, put in your beef,
which should be quite covered with the pickle, and in nine days it will
be fit for use; or you may keep it three months, and it will not be too
salt. The pickle must be boiled and well skimmed at the end of six
weeks, and every month afterwards; it will then keep three months in
summer and much longer in winter.

_Beef, to salt._

Into four gallons of water put one pound and a half of coarse brown
sugar, two ounces of saltpetre