Beef a-la-daub.
TAKE a rump of beef, and cut out the bone, or a
part of the leg-of mutton piece, or what is usually called
the mouse-buttock, and cut some fat bacon into slices as
long as the beef is thick, and about a quarter of an inch
square. Take four blades of mace, double that number
of cloves, a little all-spice, and half a nutmeg ground
fine. Chop a good handful of parsley, and some sweet-
herbs of all sorts very fine, and season with salt and
pepper. Roll the bacon in these, and then take a large
larding-pin, and with it thrust the bacon through the
beef. Having done this, put it into a stew-pan, with a
quantity of brown gravy sufficient to cover it. Chop
three blades of garlick very fine, and put in some fresh
mushrooms, two large onions, and a carrot. Stew it
gently for six hours, then take it out, strain off the
gravy, and skim off all the fat. Put your meat and
gravy into the pan again, and add to it a gill of white
wipe; and if you find it not sufficiently seasoned, add a little