made Plain and Eafy: , % 5 
A rolled rump of beef. 
CUT the meat all off the bone whole, flit the infide dowa 
from top to bottom, but not through the fkiu, fpread it open* 
take the fieflx of two fowls and beef-fuet, an equal quantity* 
and as much cold boiled ham, if you have it, a little pepper* 
an anchovy, a nutmeg grated, a little thyme, a good deal of 
parfley, a few mufhrooms, and chop them all together, beat 
them in a mortar, with a half-pint* baton full of crumbs of bread ; 
mix all thefe together, with four yolks of eggs, lay jt into the 
meat, cover it up, and roll it round, flick one fk'ewer in, and tie it 
with a packthread crofs and crofs to hold it together; take a 
pot or large faucepan that will juft hold it, lay a layer of bacon 
and a layer of beef cut in thin flices, a piece of carrot, fome 
whole pepper, mace, fweet-herbs, and a large onion, lay the 
rolled beef on it, juft put water enough to the top of the beef; 
cover it clofe, and let it ftew very foftly on a flow fire for eight 
or ten hours, but not too faft. When you find the beef tender, 
which you will know by running a flee we r into the meat, then 
take it up, cover it up hot, boil the gravy till it is good, then 
ftrain it off, and add fome muflirooms chopped, fome truffles and 
morels cut fmall, two fpoonfuls of red or white wine, the yolks 
of two eggs and a piece of butter rolled in flour ; boil it together, 
fet the meat before the fire, bafte it with butter, and throw 
crumbs of bread all over it: when the fauce is enough, lay the 
meat into the difh, and pour the fauce over it. Take care the 
eggs do not curd. 
T0 boil a rump of beef the French fajhion . 
TAKE a rump of beef, boil it half an hour, take it up, lay 
it into a large deep pewter difh or ftew-pan, cut three or four 
gafhes in it all along the fide, rub the gafhes with pepper and 
fait, and pour into the difh a pint of red wine, as much hot 
water,, two or three large onions cut fmall, the hearts of eight 
or ten lettuces cut fmall, and a good piece of butter rolled in a 
little flour ; lay the flefhy part of the meat downwards, cover 
it clofe, let it flew an hour and a half over a charcoal fire, or a 
very flow coal fire. Obferve that the butcher chops the bone 
fo clofe, that the meat may lie as flat as you can in the difii. 
When it is enough, take the beef, lay it in the difh, and pour 
the fauce over it. 
Note, When you do it in a pewter difh, it is beft done over 
a chaffing-difh of hot coals, with a bit or two of charcoal t© 
keep it alive* 
D 2 ‘ Beef 
