made Plain and Eafy. 
37 
clofe, and put a wet cloth round the edge of the cover, that no 
fleam can get out, and fet it over a very flow fire: when you 
think one fide is done enough, turn the other, and cover it with 
the rind of the bacon ; cover the pot clofe again as before, and 
when it is enough (which it will be when quite tender) take it 
up and lay it in your difh, take off all the fat from the gravy, and 
pour the gravy over the meat. If you chufe your beef to be red ? 
you may rub it with faltpetre over night. 
Note, You muft take great care in doing your beef this way 
that your fire is very flow 5 it will at leaf! take fix hours doing, if 
the piece be any thing large. If you would have the fauce very 
rich, boil half an ounce of truffles and morels in half a pint of 
good gravy, till they are very tender, and add a gill of pickled 
mufhrooms, but frefli ones are belt; mix all together with the 
gravy of the meat, and pour it over your beef. You mu ft mind 
and beat all your fpices very fine; and if you have not enoughs 
mix fome more, according to the bignefs of your beef. 
Beef dives . 
TAKE a rump of beef, cut it into fteaks half.a quarter long, 
about an inch thick, let them be fquare ; lay on fome good force¬ 
meat made with veal, roll them, tie them once round with a 
hard knot, dip them in egg, crumbs of bread, and grated nutmeg, 
and a little pepper and fait. The beft way is to road them, or 
fry them brown in %efh butter, lay them every one on a bay- 
leaf, and cover them every one with a piece of bacon toafted, 
have fome good gravy, a few truffles and morels, and mufh¬ 
rooms 5 boil all together, pour into the difh, and fend it to table. 
Veal olives . 
THEY are good done the fame way, only roll them narrow 
at one end and broad at the other. Fry thpm of a fine brown. 
Omit the bay leaf, but lay little bits of bacon about two inches 
long on them. The fame fauce. Garnifh With lemon. 
Beef coMops. 
CUT them into thin pieces about two inches long, beat them 
with the bark of a knife very well, grate fome nutmeg, flour 
them a little, lay them in a flew pan, put in. as much water as 
you think will do for fauce, half an onion cut final), a little 
piece of lemon-peel cut fmalfi a bundle of Tweet*, herbs, a little 
pepper and fait, a piece of butter rolled in a little flour. Set 
D 3 them 
