made Plant and Ea/y . 39 
often, do them over a gentle fire, then fry the fat by itfelf and 
jay upon the meat, and put to the gravy a glafs of red wine, 
half an anchovy, a little nutmeg, a little beaten pepper, and a 
fhalot cut fmall; give it two or three little boils, fealon it with 
fait to your palate, pour it over the fteaks, and fend them to 
table. 
Another way to do beef fteaks . 
CUT your fteaks, half broil them, then lay them in a ftew- 
pan, feafon them with pepper and fait, juft cover them with 
gravy and a piece of butter rolled in flour. Let them flew for 
half an hour, beat up the yolks of two eggs, ftir all together for 
two or three minutes, and then ferve it up, 
. A pretty fide~difh of beef . 
ROAST a tender piece of beef, lay fat bacon all over it, and 
roll it in paper, bafte it, and when it is roafted cut about two 
pounds in thin flices, lay them in a ftew-pan, and take fix large 
cucumbers, peel them, and chop them fmall, lay over them a 
little pepper and fait, flew them in butter for about ten minutes, 
then drain out the butter, and fhake fome flouY over them ; tofs 
them up, pour in half a pint of gravy, let them flew till they are 
thick, and difh them up. 
* T 0 drefs a fillet of beef. 
IT is the infide of a furloin. You muft carefully cut it all out 
from the bone, grate fome nutmeg over it, a few crumbs of 
bread, a little pepper and fait, a little lemon-peel, a little thyme, 
fome parfley fhred fmall, and roll it up tight; tie it with a pack¬ 
thread, roaft it, put a quart of milk and a quarter of a pound of 
butter into the dripping-pan, and bafte it; when it is enough, 
take it up, untie it, leave a little fkewer in it to hold it together, 
have a little good gravy in the difh, and fome fweet fauce in a 
cup. You may bafte it with red wine and butter, if you like it 
Setter ; or it will do very well with butter only. 
Beef fteaks rolled . 
TAKE three or four beef fteaks, flat them with a cleaver, 
and make a force-meat thus; take a pound of veal beat fine in a 
mortar, the fldh of a large fowl thus cut fmall, half a pound of 
cold ham chopped fmall, the kidney-fat of a loin of veal chopped 
D 4 finally 
