136 FAMILY RECEIPTS. 



BEEF COLLOPS. 



Cut thin slices of beef from the rump, or any other 

 tender part, and divide them into pieces three inches 

 long; beat them with a blade of a knife, and flour 

 them. Fry the collops quick in butter two minutes, 

 then lav them into a small stew-pan, and cover them 

 with a pint of gravy; add a bit of butter rubbed in 

 flour, pepper, salt, the least bit of shallot, shred as fine 

 as possible, half a walnut, four small pickled cucumbers, 

 a tea-spoonful of capers cut small. Take care that it 

 does not boil, and serve the stew in a very hot covered 

 dish. 



BEEF PALATES. 



8immer them in water several hours, till they will 

 peel; then cut the palates into slices, or leave them 

 whole, as you choose: and slew them in a rich gravy 

 till as tender as possible. Before you serve, season 

 them with Cayenne, salt, and catsup. If the gravy was 

 drawn clear, add also some butter and flour. 



If to be served white, boii ihem in milk, and stew 

 them in fricassee sauce, adding cream, butter, flower and 

 mushroom-powder, and a little pounded mace. 



BEEF (JAKES FOR A SIDE DlSil OF DRESSED MEAT. 



Pound some beef that is underdone with a little fat 

 bacon, or ham; season with pepper, salt, and a little 

 shallot, or garlic: mix them well, and make it into small 

 cakes, three inches long, and half as wide and thick; 

 fry them in a light brown, and serve them in a good 

 thick gravy. 



TO POT BEEF. 



Take two poimds of lean beef, rub it with saltpetre, 

 and let it lie one night: then salt with common salt, and 

 cover with water four days in a small pan. Dry it 

 with a cloth, and season with black pepper; lay it into 

 as small a pan as will hold it, cover it with coarse 

 paste, and bake it five hours in a very cool oven. Put 

 no liquor in. 



