, with roots of cabbidge boil'd in milk, with
beaten butter. _&c._

_To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank,
or Neats-Tongues._

Take any of the foresaid beef, as chine or fore-rib, & stuff it with
penniroyal, or other sweet herbs, or parsley minced small, and some
salt, prick in here & there a few whole cloves, roast it; and then
take claret wine, wine vinegar, whole pepper, rosemary, and bayes,
and tyme, bound up close in a bundle, and boil'd in some
claret-wine, and wine-vinegar, make the pickle, and put some salt to
it; then pack it up close in a barrel that will but just hold it,
put the pickle to it, close it on the head, and keep it for your
use.

_To stew Beef in gobbets, in the French Fashion._

Take a flank of beef, or any part but the leg, cut it into slices or
gobbits as big as a pullets egg, with some gobbits of fat, and boil
it in a pot or pipkin with some fair spring water, scum it clean,
and put to it an hour after it hath boil'd carrots, parsnips,
turnips, great onions, salt, some cloves, mace, and whole pepper,
cover it close, and stew it till it be very tender; then half an
hour before dinner, put into it some picked tyme, parsley,
winter-savory, sweet marjoram, sorrel and spinage, (being a little
bruised with the back of a ladle) and some claret-wine; then dish it
on fine sippets, and serve it to the table hot, garnish it with
grapes, barberries, or gooseberries, sometimes use spices, the
bottoms of boil'd artichocks put into beaten butter, and grated
nutmeg, garnished with barberries.

_Stewed Collops of Beef._

Take some of the buttock of beef, and cut it into thin slices cross
the grain of the meat, then hack them and fry them in sweet butter,
and being fryed fine and brown put them in a pipkin with some strong
broth, a little claret wine, and some nutmeg, stew it very tender;
and half an hour before you dish it, put to it some good gravy,
elder-vinegar, and a clove or two; when you serve it, put some juyce
of orange, and three or four slices on it, stew down the gravy
somewhat thick, and put into it when you dish it some beaten butter.

_Olives of Beef stewed and roast._

Take a buttock of beef, and cut some of it into thin slices as broad
as your hand, then hack them with the back of a knife, lard them
with small lard, and season them with pepper, salt, and nutmeg, then
make a farsing with some sweet herbs, tyme, onions, the yolks of
hard eggs,