4 2 The Art of Cookery, 
a little parfiey, a bundle of fweet-herbs, and a large cruft of 
bread. You may put in an ounce of barley or rice, if you like 
it. Cover it clofe, and let it (lew till it is tender, take out the 
herbs, fpices and bread, and have ready fried a French roll cut 
in four. Dilh up all together, and fend it to table. 
Beef royal. 
TAKE a furloin of beef, or a large rump, bone it and beat 
it very well, then lard it withbacon, feafon it all over with fait, 
pepper, mace, cloves, and nutmeg, all beat fine, feme lemon- 
peel cut imall, and fome fweet-herbs; in the mean time make 
a ftreng broth of the bones, take a piece of butter with a little 
flour, brown it, put in the beef, keep it turning often till it is 
brown, then ftrain the broth, put all together into a pot, put in 
a bay-leaf, a few truffles,, and fome ox palates cut fmall; cover 
it clofe, and let it ftew till it is tender, take out the beef, fldm 
off all the fat, pour in a pint of claret, fome fried oyfters, an 
anchovy, and fome gerkins fhred fmall; boil all together, put 
in the beef to warm, thicken your fauce with a piece of butter 
rolled in flour, or muftiroom powder, or burnt butter. Lay your 
meat in the dilh, pour the fauce over it, and fi^nd it to table# 
This may be eat either hot or cold. 
A tongue and udder forced. 
FIRST parboil your tongue and udder, blanch the tongue and 
flick it with cloves; as for the udder, you muft carefully raife it, 
and fill it with force-meat, made with veal: firft wa£h the infide 
with the yolk of an egg, then put in the force-meat, tie the ends 
clofe and fpit them, roaft them, and bade them with butter when 
enough, have good gravy in the dilh, and fweet fauce in a cup. 
Note, For variety you may lard the udder. 
To fricafey neats tongues . 
TAKE neats tongues, boil them tender, peel them, cut them 
into thin fiices, and fry them in frelh butter; then pour out the 
butter, put in as much gravy as you fhall want for fauce, a bun¬ 
dle of fweet herbs, an onion, fome pepper and fait, and a blade 
or two of mace; fimmer all together half an hour, then take out 
your tongue, ftrain the gravy, put it with the tongue in the 
flew-pan again, beat up the yolks of two eggs with a glafs of 
white wine, a little grated nutmeg, a piece of butter as big as a 
walnut rolled in flour, fhake all together for four or five minutes, 
dlfh it up, and fend it to table. 
To 
