COOKERY. 133 



marjorum. and some chives, if you can get them, but ob- 

 serve to proportion the quantities to the pungency of 

 the several sorts — let there be a good handful altogthcr. 

 Garnish with carrots, turnips, or truffles and morcJs, 

 or pickles of different colors, cut small, and laid in little 

 heaps separate: chopped parsley, chives, beet-root, &c. 

 If, when done, the gravy is too much to fill tlie dish, 

 take only apart to season for serving, but the less water 

 the better: and to increase the richness, add a few beef 

 bones and shanks of mutton in stewing. A spoonful or 

 two of made mustard is a great improvement to the 

 gravy. 



TO STEW A BRISKET OF BEEF. 



Put the part that has the hard fat into a stew 

 pot with a small quantity of water; let it boil up, and 

 skim it thoroughly; then add carrots, turnips, onions, 

 celery, and a few pepper-corns. 8tew it extremely 

 tender; then take out the flat bones, and remove all 

 the fat from the soup. Either serve that and the meat 

 in a tureen, or the soup alone, and the meat on a dish, 

 garnished with some vegetables. The following sauc<,> 

 is much admired served with the beef: — Take half a 

 pint of the soup, and mix it with a spoonful of catsup, a 

 glass of port wine, a teaspoonful of made mustard, 

 a little flour, a bit of butter and salt; boil altogether a 

 few minutes, then pour it round the meat. Chop capers, 

 walnuts, red cabbage, pickled cucumbers, and chives or 

 parsley, small, but in several heaps over it. 



TO PRESS BEEF. 



Salt a bit of brisket, thin part of the flank, or the tops 

 of the ribs, with salt and saltpetre five days, then boil it 

 gently till extremely tender; put it under a great weight, 

 or in a cheese-press, till perfectly cold. It eats excel- 

 lently cold, and for sandwiches. 



To a round of beef that weighs twenty-five pounds, 

 take three ounces of saltpetre, three ounces of the 



M 



