523. - A Fricandeau Of Beef

Take a nice piece of lean beef; lard it with bacon very closely; put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two, four cloves, pepper and salt. When the meat is become tender, cover it close; skim the sauce well, and strain it; set it on the fire, and let it boil till it is reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce.

525. - Cow-Heel

Having been thoroughly washed, scalded, and cleaned, cut them into pieces about two inches' long, and one wide; dip them into yolk of egg, cover them with fine bread-crumbs mixed with parsley minced, cayenne pepper, and salt, and fry them in boiling butter.

526. - Another Way

Having cleaned the feet, bone them, boil them, and stew them in a rich brown gravy; serve them with Indian pickle,. Or, if plainly cooked, boil until enough; then serve them on a napkin, with melted butter, flavored with a spoonful of vinegar, and one of made mustard. Lemon pickle may be served with them.

527. - Beef Sausages

To three pounds of beef, very lean, put one* pound and a half of suet, and chop very finely; season with sage in powder, allspice, pepper, and salt; have skins thoroughly cleaned, and force the meat into them.

528. - Beef Heart

Wash it very carefully, stuff it the same as you would a hare; roast or bake it, and serve with a rich gravy and currant jelly sauce, hash with the same and port wine.

529. - Beef Heart Roasted

Wash thoroughly, stuff with forcemeat, send it to table as hot as it is possible with currant jelly sauce; it will take about forty minutes roasting, but this depends upon the fire.

530. - Beef Heart

Let it be thoroughly well cooked, and the skin removed. Wipe it dry with a clean cloth; stuff it with veal stuffing; roast two hours and a quarter. Make a brown gravy, as for hare; and serve with the gravy and currant jelly.

The most pleasant way to the palate of dressing this dish, is to roast the heart for rather less than two hours, let it get cold, cut it in pieces, and jug it the same as hare.

531. - Stewed Rump Of Beef

Half roast the beef; then place it in the stewpan, add three pints or two quarts of water, according to the weight of the joint, two wine glasses of vinegar, three of red wine, more if expense be not considered, a bottle not being too much; cider is sometimes used, but the meat may be stewed without it; add three spoonfuls of walnut ketchup, two or three blades of mace, a shalot, a dessert-spoonful of lemon pickle, cayenne pepper, and salt, cover the stewpan close down, stew gently for two hours, or three if the rump of beef be large, take it up and place it in the dish in which it is to be served, keeping it hot in the manner previously prescribed; remove the scum from the gravy in which it has been stewed, and strain it; add half a pint of mushrooms, three table-spoonfuls of port wine, a spoonful of Harvey's sauce, thicken with flour and butter, pour over the beef, garnish with pickles, forcemeat balls, and horseradish.