made Plain and Eafy. 41 
makes the bread eat better, and is a gr#at addition. Seafon it 
with fait to your palate. 
Portugal beef. 
TAKE a rump of beef, cut it off the bone, cut it acrofs, flour 
It, fry the thin part brown in butter, the thick end fluff with 
fuet, boiled chefnuts, an anchovy, an onion, and a little pep¬ 
per. Stew it in a pan of drong broth, and when it is tender* 
lay both the fried and dewed together in your d!fh, cut the fried 
In two and lay on each fide of the dewed, drain the gravy it was 
dewed in, put to it fome pickled gerkins chopped, and boiled 
chefnuts, thicken it with a piece of burnt butter, give it two or 
three boils up, feafon it with fait to your palate, and pour it over 
the beef. Garnifh with lemon. 
To Jlew a rump of beef , or the brifcuit , the French 
way . 
TAKE a rump of beef, put it into a little pot that will hold 
it, cover it with water, put on the cover, let it flew an hour; 
but if the brifcuit, two hours. Skim it clean, then dafli the 
meat with a knife to let out the gravy, pm in a little beaten pep¬ 
per, fome fait, four cloves, with two or three large blades of 
mace beat fine, fix onions diced, and half a pint of red wine; 
cover it clofe, let it flew an hour, then put in two fpoonfuls 
of capers or aflertium-buds pickled, or broom-buds, chop them; 
two fpoonfuls of vinegar, and two of verjuice $ boil fix cabbage 
lettuces in water, then put them in a pot, put in a pmt of 
good gravy, let all flew together for half an hour, fkflh all the 
fat off, lay the meat into the difli, and pour the red over it 5 
have ready fome pieces of bread cut three corner ways, and fried 
crifp, flick them about the meat, and garniih them. When you 
put in the cabbage, put with it a good piece of butter roiled 
in flour. 
To flew beef gobbets. 
GET any piece of beef, except the leg, cut it in pieces about 
the bignefs of a pullet’s egg, put them in a dew-pan, cover t hem 
with water, let them flew, fkim t em clean, and when they 
have dewed an hour, take mace, cloves, and whole pepper tied 
in a mudin rag ioofe, fome celery* cut (mail, put them into rhe 
pan with fome fait, turnips and carrots, pared and cut in dices, 
a little 
