beef-suet or lard all minced, some salt, barberries,
grapes or gooseberris, season it with the former spices lightly, and
work it up together, then lay it on the slices, and roul them up
round with some caul of veal, beef, or mutton, bake them in a dish
within the oven, or roast them, then put them in a pipkin with some
butter, and saffron, or none; blow off the fat from the gravy, and
put it to them, with some artichocks, potato's, or skirrets
blanched, being first boil'd, a little claret-wine, and serve them
on sippets with some slic't orange, lemon, barberries, grapes or
gooseberries.

_To Make a Hash of raw Beef._

Mince it very small with some beef-suet or lard, and some sweet
herbs, some beaten cloves and mace, pepper, nutmeg and a whole onion
or two, stew all together in a pipkin, with some blanched chesnuts,
strong broth, and some claret; let it stew softly the space of three
hours, that it may be very tender, then blow off the fat, dish it,
and serve it on sippets, garnish it with barberries, grapes, or
gooseberries.

_To make a Hash of Beef otherways._

Take some of the buttock, cut it into thin slices, and hack them
with the back of your knife, then fry them with sweet butter, and
being fried put them into a pipkin with some claret, strong broth,
or gravy, cloves, mace, pepper, salt, and sweet butter; being tender
stewed serve them on fine sippets, with slic't lemon, grapes,
barberries, or goosberries, and rub the dish with a clove of
garlick.

_Otherways._

Cut some buttock-beef into thin slices, and hack it with the back of
a knife, then have some slices of interlarded bacon; stew them
together in a pipkin, with some gravy, claret-wine, and strong
broth, cloves, mace, pepper, and salt; being tender stewed, serve it
on French bread sippets.

_Otherways._

Being roasted and cold cut it into very fine thin slices, then put
some gravy to it, nutmeg, salt, a little thin slic't onion, and
claret-wine, stew it in a pipkin, and being well stewed dish it and
serve it up, run it over with beaten butter and slic't lemon,
garnish the dish with sippets, _&c._

_Carbonadoes of Beef, raw, roasted, or toasted._

Take a fat surloin, or the fore-rib, and cut it into steaks half an
inch thick, sprinkle it with salt, and broil it on the embers on a
very temperate fire, and in an hour it will be broild enough; then
serve it with gravy, and onions minced and boil'd in vinegar, and
pepper, or j