132 FAMILY RECEIPTS. 



four onions must be fried brown and put to the beef, 

 with two or three carrots, one turnip, a head or two of 

 celery, and a small quantity of water, let it simmer 

 gently ten or twelve hours, or till extremely tender, 

 turning the meat twice. 



Put the gravy into a pan, remove the fat, keep the 

 beef covered, then put them together, and add a glasis 

 of port wine. Take off the tape, and serve with the 

 vegetable: or you may strain them off, and send them 

 up cut into dice for garnish. Onions roasted, and then 

 stewed with the gravy, are a great improvement. A 

 tea cup full of vinegar should be stewed with the beef. 



A FRICANDEAU OF BEEF. 



Take a nice bit of lean beef; lard it with bacon, sea- 

 soned with pepper, salt, cloves, mace, and alspice. Put 

 it into a stew-pan Avith a pint of broth, a glass of white 

 wine, a bundle of parsley, all sorts of sweet herbs, a 

 a clove of garlic, a shallot 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 seiTe the meat on sorrel- 

 sauce. 



TO STEW A RUiMP OF BEEF. 



Wash it well, and season it high with pepper, Cay- 

 enne, salt, alspice, three cloves, and a blade of mace, 

 all in fine powder. Bind it up tight, and lay it into a 

 pot that will just hold it. Fry three large onions sliced, 

 and put them to it, with three carrots, two turnips, a 

 shallot, four cloves, a blade of mace, and some celery. 

 Clover the meat with good beef broth, or weak gravy. 

 Simmer it as gently as possible for several hours, till 

 quite tender. Clear off the fat; and add to the gravy 

 half a pint of port wine, a glass of vinegar, and a large 

 spoon of catsup. Simmer half an hour, and serve in a 

 deep dish. — Half a pint of table-beer may be added. 

 The herbs to be used should be burnet, tarragon, pars- 

 ley, thyme, basil, savoury, marjorum, pennyroyal, knotted 



