in butter over a quick fire, that they may be brown before they be too
much done; when they are enough put them into an earthen pot whilst you
have fry'd them all; pour out the fat, and put them into your pan with
a little gravy, an onion shred very small, a spoonful of catchup and a
little salt; thicken it with a little butter and flour, the thickness
of cream. Garnish your dish with pickles.

Beef-steaks are proper for a side-dish.


15. BEEF-STEAKS _another Way_.

Take your beef-steaks and beat them with the back of a knife, strow
them over with a little pepper and salt, lay them on a grid-iron over a
clear fire, turning 'em whilst enough; set your dish over a
chafing-dish of coals, with a little brown gravy; chop an onion or
Shalot as small as pulp, and put it amongst the gravy; (if your steaks
be not over much done, gravy will come therefrom;) put it on a dish and
shake it all together. Garnish your dish with shalots and pickles.


16. _A_ SHOULDER _of_ MUTTON _forc'd_.

Take a pint of oysters and chop them, put in a few bread-crumbs, a
little pepper, shred mace, and an onion, mix them all together, and
stuff your mutton on both sides, then roast it at a slow fire, and
baste it with nothing but butter; put into the dripping-pan a little
water, two or three spoonfuls of the pickle of oysters, a glass of
claret, an onion shred small, and an anchovy; if your liquor waste
before your mutton is enough, put in a little more water; when the meat