4® The Art of Cookery , 
final!, a fweetbread cut in little pieces, an ounce of truffles and 
morels firft dewed and then cut fmall, fome parfiey, the yolks of 
four eggs, a nutmeg grated, a very little thyme, a little lemon- 
peel cut fine, a little pepper and fait, and half a pint of cream : 
mix all together, lay it on your (leaks, roll them up firm, of a 
good fize, and put a little fkewer into them, put them into the 
(lew-pan, and fry them of a nice brown; then pour all the fat 
quite out, and put in a pint of good fried gravy (as in page 19) 
put one fpoooful of catchup, two fpoonfuis of red wine, a few 
tnuflirooms, and let them .(lew for a quarter of an hour. Take 
up the (leaks, cut them in two, lay the cut fide uppermoft, and 
pour the fauce over it. Garnifh with lemon. 
Note., Before you put the force-meat into the beef, you are to 
Air it all together over a (low fire for eight or ten minutes. 
To flew a rump of beef. 
HAVING boiled it till it is little more than half enough, take 
it up, and peel off the (kin : take fait, pepper, beaten mace, 
grated nutmeg, a handful of parfley, a little thyme, winter- 
favory, fweefc-marjoram, all chopped fine and mixed, and (luff 
them in great holes in the fat and lean, the reft fpread over it, 
with the yolks of two eggs; fave the gravy that runs out, put to 
it a pint of claret, and put the meat in a deep pan, pour the 
liquor in, cover it clofe, and let it bake two hours, then put it 
into the difh, pour the liquor over it, and fend it to table. 
Another way to few a rump of beef . 
YOU mu ft cut the meat off the bone, lay it in your (lew pan, 
cover it with water, put in a fpoonful of whole pepper, two 
onions, a bundle of fweet-herbs, fome fait, and a pint of red 
wine; cover it clofe, fet it over a (love or (low fire for four 
hours, (baking it fometimes, and turning it four or five times; 
make gravy as for foop, put in three quarts, keep it ftirring till 
dinner is ready : take ten or twelve turnips, cut them into dices 
the broad way, then cut them into four, flour them, and fry them 
brown in beef-dripping. Be (lire to let your dripping boil before 
you put them in; then drain them well from’the fat, lay the 
beef in your foop-dillr, toaft a little bread very nice aod brown, 
cut in three corner dice,- lay them into the difh, and the turnips 
likewife; (train in the gravy, and fend it to table. If you have 
the convenience of a ftove, put the difh over it for five or fix 
minutes j it gives the liquor a fine flavour of the turnips, 
makes 
