Beef.
TAKE any piece of beef that has got some fat to it,
cut the meat clean from the bones, stew some flour over
it, and fry it in a large stew-pan with butter till it is of a
nice brown; then cover it in the pan with gravy made in
the following manner: Take about a pound of coarse
beef, half a pound of lean veal cut small, a bunch of sweet-
herbs, an onion, some whole black and white pepper, two
or three blades of mace, four or five cloves, a piece of
carrot, a slice of lean bacon steeped in vinegar, and a crust
of bread toasted brown. Add to these a quart of brown
and let it boil till it is half wasted. In the mean time, pour
a quart of boiling water into the stew-pan, cover it close,
and let it stew gently. As soon as the gravy is done,
strain it, and pour it into the stew-pan with the beef.
Then take an ounce of truffles and morels cut small, with
some fresh or dried mushrooms, and two spoonsful of
catchup. Cover it close, and let it stew till the sauce is
thick and rich. Have ready some artichoke bottoms
quartered, and a few pickled mushrooms. Boil the whole
together, and when your meat is tender, and the sauce
rich, lay the meat in a dish, pour the sauce over it, and
serve it hot to table.