To à-la-mode BEEF.
TAKE the bone out of a rump of beef, lard
the top with bacon, then make a forcemeat of
four ounces of marrow, two heads of garlick,
the crumbs of a penny loaf, a few sweet herbs,
chopped small, nutmeg, pepper, and salt to your
taste, and the yolks of four eggs well beat, mix
it up, and stuff your beef where the bone came
out, and in several places in the lean part, skewer
it round, and bind it about with a fillet, put it in
a pot, with a pint of red wine, and tie it down
with strong paper, bake it in the oven for three
hours; when it comes out, if you want to eat it
hot, skim the fat off the gravy, and add half an
ounce of morels, a spoonful of pickled mush-
rooms, thicken it with flour and butter, dish up
your beef and pour on your gravy; lay round it
forcemeat balls, and send it up.
To make Brisket of Beef à-la-royale.
BONE a brisket of beef, and make holes in
it with a knife, about an inch one from another,
fill one hole with fat bacon, a second with chop-
ped parsley, and a third with chopped oysters,
seasoned with nutmeg, pepper, and salt, till you
have done the brisket over, then pour a pint of
red wine boiling hot upon the beef, dredge it
well with flour, send it to the oven, and bake it
three hours or better; when it comes out of
the oven take off the fat, and strain the gravy
over your beef: garnish with pickles, and serve
it up.