34 ^he Art of Cookery) . 
fpoonfuls of catchup,- and cover it clofe. Let all this ftew till 
the fauce is rich and thick : then have ready fome artichoke-bot¬ 
toms cut into four, and a few pickled mufhrooms, give them a 
boil or two, and when your meat is tender and your fauce quite 
rich, lay the meat into a difli and pour the fauce over it. You 
may add a fweetbread cut in fix pieces, a palate ftewed tender 
cut into little pieces, fome cocks-combs, and a few force-meat 
balls. Thefe are a great addition, but it will be good without. 
Note, For variety, when the beef is ready and the gravy put 
to it, add a large bunch of celery cut fmall and wafhed clean, 
two fpoonfuls of catchup, and a glafs of red wine. Omit all 
the other ingredients. When the meat and celery are tender, 
and the fauce rich and good, ferve it up. It is alfo very good 
this way : take fix large cucumbers, fcoop out the feeds, pare 
them, cut them into flices, and do them juft as you do the 
celery. 
To force the injide of a furloin of beef. 
TAKE a fharp knife, and carefully lift up the fat of the in- 
fide, take out all the meat clofe to the bone, chop it fmall, 
take a pound of fuet and chop fine, about as many crumbs of 
bread, a little thyme and lemon-peel, a little pepper and fait, 
half a nutmeg grated, and two ftialots chopped fine ; mix all to¬ 
gether, with a glafs of red wine, then put it into the fame 
place, cover it with the fkin and fat, fkewer it down with fine 
fkewers, and cover it with paper. Don’t take the paper off till 
the meat is on the difh. Take a quarter of a pint of red wine, 
two fhalotsfhred fmall, boil them, and pour into the difti, with 
the gravy which comes out of the meat; it eats well. Spit your 
meat before you take out the infide. 
Another way to force a furloin. 
WHEN it is quite roafted, take it up, and lay it in the difti 
with the infide uppermoft, with a fharp knife lift up the fkin, 
hack and cut the infide very fine, ftiake a little pepper and fait 
over it, with two ftialots, cover it with the fkin, and fend it to 
table. You may add red wine or vinegar, juft as you like. 
To force the infide of a rump of beef . 
YOU may do it juft in the fame manner, only lift up the out- 
fide fkin, take the middle of the meat, and do as before di¬ 
rected ; put it into the fame place, and with fine fkewers put it 
down clofe* 
4 A rolled 
