uyce of oranges, nutmeg, and gravy, or vinegar, and
pepper only, or gravy alone.

Or steep the beef in claret wine, salt, pepper, nutmeg, and broil
them as the former, boil up the gravy where it was steeped, and
serve it for sauce with beaten butter.

As thus you may also broil or toast the sweet-breads when they are
new, and serve them with gravy.

_To Carbonado, broil or toast Beef in the Italian fashion._

Take the ribs, cut them into steaks & hack them, then season them
with pepper, salt, and coriander-seed, being first sprinkled with
rose-vinegar, or elder vinegar, then lay them one upon another in a
dish the space of an hour, and broil or toast them before the fire,
and serve them with the gravy that came from them, or juyce of
orange and the gravy boild together. Thus also you may do heifers'
udders, oxe-cheeks, or neats-tongues, being first tender broild or
roasted.

In this way also you may make Scotch Collops in thin slices, hack
them with your knife, being salted, and fine and softly broil'd
serve them with gravy.

_Beef fried divers ways, raw or roasted._

1. Cut it in slices half an inch thick, and three fingers broad,
salt it a little, and being hacked with the back of your knife, fry
it in butter with a temperate fire.

2. Cut the other a quarter of an inch thick; and fry it as the
former.

3. Cut the other collop to fry as thick as half a crown, and as long
as a card: hack them and fry them as the former, but fry them not to
hard.

Thus you may fry sweetbreads of the beef.

_Beef fried otherways, being roasted and cold._

Slice it into good big slices, then fry them in butter, and serve
them with butter and vinegar, garnish them with fried parsley.

_Sauces for the raw fried Beef._

1. Beaten butter, with slic't lemon beaten together.

2. Gravy and butter.

3. Mustard, butter, and vinegar.

4. Butter, vinegar, minced capers, and nutmeg.

For the garnish of this fried meat, either parsley, sage, clary,
onions, apples, carrots, parsnips, skirrets, spinage, artichocks,
pears, quinces, slic't oranges, or lemons, or fry them in butter.

Thus you may fry sweet-breads, udders, and tongues in any of the
foresaid ways, with the same sauces and garnish.

_To bake Beef in Lumps several ways, or Tongues in lumps raw,
or Heifer Udders raw or boil'd._

Take the buttock, brisket, fillet, or fore-rib, cut it into gobbets
as big as a pullets egg, with some equa