3$ ‘The Art of Cookery , 
them on a flow fire : when they begin to fimmer, fiir them now 
and then; when they begin to be hot, ten minutes will do them, 
but take care they do not boil. Take out the Tweet-herbs, pour 
it into the difh, and fend it to table. 
Note, You may do the infide of a furloin of beef in the fame 
manner, the day after it is roafted, only do not beat them, but 
cut them thin. 
N. B. You may do this difh between two pewter difhes, hang 
them between two chairs, take fix (beets of white brown paper, 
tear them into flips, and burn them under the difii one piece at 
a time. 
Tojlew beeffteaks. 
TAKE rump (leaks, pepper and fait them, lay them In a 
ftew-pan, pour in half a pint of water, a blade or two of mace, 
two or three cloves, a little bundle of fweet herbs, an ancho¬ 
vy, a piece of butter rolled in flour, a glafs of white wine, 
and an onion; cover them clofe, and let them flew foftly till 
they are tender, then take out the (leaks, flour them, fry them 
in frefh butter, and pour away all the far, flrain the fauce they 
•were Hewed in, and pour into the pan : tofs it all up together 
till the fauce is quite hot and thick. If you add a quarter of a 
pint of oyfters, it will make it the better. Lay the (leaks into, 
the difh, and pour the fauce over them. Garnifli with any 
pickle you like. 
Tlo fry beef fteaks. 
TAKE rump (leaks, beat them very well’with a roller, fry 
them in half a pint ol ale that is not bitter, and whilfl they are 
frying cut a large onion fmall, a very little thyme, fome par- 
fley fhred fmall, fome grated nutmeg, and a little pepper and 
fait; roil all together in a piece of butter, and then in a little 
flour, put this into the (lew-pan, and (hake all together. When 
the (leaks are tender, and the fauce of a fine thicknefs, difii 
it up. 
A fecond way to fry beef fieaks . 
CUT the lean by itfelf, and beat them well with the back of 
a knife, fry them in juft as much butter as will moiften the 
pan, pour out the gravy as it runs out of the meat, turn them 
often 
