made Plain and Eajy. g j 
over it and fend it to table. If the fowl or turkey is enough 
before the fauce, take it up, and keep it up till the fauce is 
boiled enough, then put it in, let it boil a minute or two, 
and difh it up. 
To ftew a knuckle of veah 
BE fure let the pot or faucepan be very clean, lay at the bat* 
tom four clean wooden (keWers, wafh and clean the knuckle 
Very well, then lay it in the pot with two or three blades of 
mace, a little whole pepper, a little piece of thyme, a fmall 
onion, a cruft of bread, and two quarts of ^ater. Cover it 
down clofe, make it boil, then only let it fimmer for two hours, 
and when it is enough take it up; lay it in a difh, and drain the 
broth over it. 
Another way to flew a knuckle of veal . 
CLEAN it as before directed, and boil it till there is juft 
enough for fauce, add onefpoonful of catchup, one of red wine, 
and one of wAlnut pickle, fome truffles and morels, or fame 
dried mufhrooms cut fmall; boil it all together, take up the 
knuckle, lay it in a di(h, pour the fauce over it, and fend it to 
table. 
Note, It eats very well done as the turkey, before directed. 
To ragoo a piece of beef* 
TAKE a large piece of the flank, which has fat at the top 
cut fquare, or any piece that is all meat, and has fat at the top, 
but no bones. The rump does well. Cut ail nicely off the 
bone (which makes fine foup) then take a large (lew-pan, and 
with a good piece of butter fry it a little brown all over, flour¬ 
ing your meat well before you put it into the pan, then pour in as 
much gravy as will cover it, made thus : take about a pound of 
coarfe beef, a little piece of veal cut fmall, a bundle of fweet* 
herbs, an onion, fome whole black pepper and white pepper, 
two or three large blades of mace, four or five cloves, a piece of 
carrot, a little piece of bacon fteeped in vinegar a little while, a 
cruft of bread toafted brown ; put to this a quart of water, and 
let it boil till half is wafted. While this is making, pour a 
quart of boiling water into the ftew-pan, cover it clofe, and let 
it be ftewing foftly; when the gravy is done drain it, pour it 
into the pan where the beef is, take an ounce of truffles and 
morels cut fmall; fome frefh or dried mufflrooms cut fmall, two 
D fpoonfuls 
