TAKE a large piece of the flank, which has fat at the top, cut square, or any piece that is all lean, and has fat at the top, but no bones. The rump does well. Cut all nicely off the bone (which makes fine soup) then take a large stew-pan, and with a good piece of butter fry it little brown all over. Pouring your meat well before you put it into the pan, then pour in as much gravy as will cover it, made thus: take about a pound of coarse beef, a little piece of veal cut ſmall, a bundle of sweet-herbs, an onion, some whole black pepper and white pepper, two or three large blades of mace, four or five cloves, a piece of carrot, a little piece of bacon steeped in vinegar a little while, a crust of bread toasted brown; put to this a quart of water, and let it boil till half is all done. While this is making, pour a quart of boiling water into the stew-pan, cover it close, and let it be stewing softly; when the gravy is done strain it, pour it into the pan where the beef is, take an ounce of truffles and morels cut ſmall, some fresh or dried mushrooms cut ſmall, two spoonfuls of catchup, and cover it close. Let all this stew till the sauce is rich and thick; then have ready some artichoke-bottoms cut in four, and a few pickled mushrooms, give them a boil or two, and when your meat is tender and your sauce quite rich, lay the meat into a dish, and pour the sauce over it. You may add a sweetbread cut in six pieces, a palate stewed tender cut into little pieces, some cocks-combs, and a few force-meat balls. These are a great addition, but it will be good without. Note, For variety, when the beef is ready and the gravy put to it, add a large bunch of celery cut ſmall and washed clean, two spoonfuls of catchup, and a glass of red wine. Omit all the other ingredients. When the meat and celery are tender, and the sauce rich and good, serve it up. It is also very good this way; take six