3 o The Jrt of Cookery, 
Beef efcarlot. 
TAKE a brifcuit of beef, half a pound of coarfe fugar, two 
ounces of bay fait, a pound of common fait; mix all togther, 
and rub the beef, lay it in an earthen pan, and turn it every day. 
It may lie a fortnight in the pickle ; then boil it, and ferve it up 
either with favoys, or peafe pudding. 
Note, It eats much finer cold, cut into dices, and fent to table. 
Beef a la daub . 
YOU may take a buttock or a rump of beef, lard It, fry it 
brown in fome fweet butter, then put it into a pot that will juft 
hold it j put in fome broth or gravy hot, fome pepper, cloves, 
mace, and a bundle of fweet-herbs, flew it four hours till it is 
tender, and feafon it with fait; take half a pint of gravy, two 
fweetbreads cut into eight pieces, fome truffles and morels, pa¬ 
lates, artichoke-bottoms, and mufiirooms, boil all together, lay 
your beef into the difti; drain the liquor into the fauce, and boil 
all together. If it is not thick enough, roll a piece of butter in 
flour, and boil in it; pour this ail over the beef. Take force¬ 
meat rolled in pieces half as long as one’s finger ; dip them into 
batter made with eggs, and fry them brown ; fry fome fippets 
dipped into batter cut three-corner-ways, flick them into the 
meat, and garnifli with the force-meat. 
Beef a la mode in pieces. 
YOU mud take a buttock of beef, cut it into two-pound pieces, 
lard them with bacon, fry them brown, put them into a pot that 
will juft hold them, put in two quarts of broth or gravy, a few 
fweet-herbs, an oninion, fome mace, cloves, nutmeg, pepper and 
fait; when that is done, cover it clofe, and flew it till it is ten-* 
der, fkim off all the fat, lay the meat in the difti, and drain the 
fauce over it. You may ferve it up hot or cold. 
Beef a la * mode , the French way. 
TAKE a piece of the buttock of beef, and fome fat bacon cut 
into little long bits, then take two tea-fpoonfuls of fait, one tea- 
fpoonful of beaten pepper, one of beaten mace, and one of nut¬ 
meg; mix all together, have your larding-pins ready, firft dip 
the bacon in vinegar, then roll it in your fpice, and lard your 
beef very thick and nice ; put the meat into a pot with two 
or three large onions, a good piece of lemon-peel, a bundle of 
herbs, and three or four fpoonfuls of vinegar $ cover it down 
clofe ? 
