372 Appendix to the Art of Cookeryi 
the outfide fkin clean off, flice it thin, and a middling onioil 
peeled and fliced thin, fome beaten pepper and fait, cover it 
clofe, and let it flew very foftly for about two hours after it 
boils ; be fure to let it fimmer as foftly as you can : eat it with¬ 
out any other fauce; it is an excellent difh. 
pickle a buttock of beef 
TAKE a large fine buttock of well fed ox beef, and with a; 
long narrow knife make holes through, through which you 
muff run fquare pieces of fat bacon, about as thick as your fin¬ 
ger, in about a dozen or fourteen places, and have ready a greaf 
deal of pariley clean wafhed and picked fine, but not chopped ' 
and in every hole where the bacon is, fluff in as much of the 
parfley as you can get in, with a long round flick; then take 
half an ounce of mace, cloves and nutmegs, an equal quantity of 
each, dried before the fire, and pounded fine, and a quarter of 
an ounce of black pepper beat fine; a quarter of an ounce of 
cardamom-feeds beat fine, and half an ounce of juniper berries 
beat fine, a quarter of a pound of loaf-fugar beat fine, two large 
fpoonfuls of fine fait, two tea-fpoonfuls of India pepper; mix 
all together, and.rub the beef well with it; let it lie in this 
pickle two days, turning and rubbing it twice a day ; then throw 
into the pan two bay-leaves ; fix flialots peeled and cut fine, and 
pour a pint of fine white wine vinegar over it, keeping it turned 
and rubb’d as above ; let it lie thus another day ; then pour over 
it a bottle of red port or Madeira wine ; let it lie thus in this 
pickle a week or ten days; and when you drefs it, flew it in the 
pickle it lies in, with another bottle of red wine ; it is an excel¬ 
lent difh, and eats beft cold, and will keep a month or fix weeks 
good. 
To make a fine bitter . 
TAKE an ounce of the fineft Jefuit powder, half a quarterof 
an ounce of fnake root powder, half a quarter of an ounce of 
fait of wormwood, half a quarter of faffron, half a quarter of 
cochineal; put it into a quart of the beft brandy, and letitftand 
twenty-four hours; every now and then fliaking the bottle. 
An approved method praffitfed by Mrs . Dukely y the queen 9 s 
tyre-woman , to preferve hair, and make it grow thick. 
TAKE one quart of white wine, put in one handful of rofe- 
mary flowers, half a pound of honey, diftil them together; then 
6 add 
