the pan. Strew cloves and beaten mace on the cheeks,
also thyme and sweet marjoram, finely chopped; then put in as much white
wine as will cover them an inch or more above the meat, but wash not
off the other things by pouring it on. Rub the lid of the pan with
garlic, and cover it so close that no steam can escape. Make a brisk
fire under it, and, when the cover is so hot that you cannot bear your
hand on it, then a slack fire will stew it, but keep it so that the
cover be of the same heat as long as it is stewing. It must not be
uncovered the whole time it is doing: about three hours will be
sufficient. When you take it up, be careful not to break it; take out
the loose bones; pour the liquor on the cheek; clear from the fat and
the dross, and put lemon-juice to it. Serve it hot.

_Another way._

Soak it in water, and make it very clean; put it in a gallon of water,
with some potherbs, salt, and whole pepper. When stewed, so that the
bones will slip out easily, take it up and strain off the soup; put a
bit of butter in the frying-pan with some flour, and fry the meat brown,
taking care not to burn it. Put some of the soup to the flour and
butter, with ketchup, mushrooms, anchovy, and walnut liquor. Lay the
cheek in a deep dish, and pour the sauce over it.

_Ox-tail ragout._

Some good gravy must first be made, and the tail chopped through every
joint, and stewed a long time in it till quite tender, with an onion
stuck with cloves, a table-spoonful of port or Madeira wine, a
tea-spoonful of soy, and a little cayenne. Thicken the gravy with a
little flour.

_Another._

Take two or three ox-tails; put them in a saucepan, with turnips,
carrots, onions, and some black peppercorns; stew them for four hours.
Take them out; cut them in pieces at every joint; put them into a
stewpan with some good gravy, and scraped turnip and carrot; or cut them
into the shape of a ninepin; pepper and salt to your taste; add the
juice of half a lemon; and send it to table very hot.

_Peas, to stew._

Take a quart of fine peas, and two small or one large cabbage lettuce;
boil the lettuce tender; take it out of the water, shake it well, and
put it into the stewpan, with about two ounces of butter, three or four
little onions cut small, and the peas. Set them on a very slow fire, and
let them stew about two hours; season them to your taste with pepper and
a tea-spoonful of sugar; and, instead of salt, stew in some bits of
ham,