11. _To stew a_ BRISKET _of_ BEEF.

Take the thin part of a brisket of beef, score the skin at the top;
cross and take off the under skin, then take out the bones, season it
highly with mace, a little salt, and a little whole pepper, rub it on
both sides, let it lay all night, make broth of the bones, skim the fat
clean off, put in as much water as will cover it well, let it stew over
a slow fire four or five hours, with a bunch of sweet herbs and an
onion cut in quarters; turn the beef over every hour, and when you find
it tender take it out of the broth and drain it very well, having made
a little good strong gravy.

A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and
cut in long pieces; take truffles and morels, if you have any
mushrooms, with a little claret, and throw in your beef, let it stew a
quarter of an hour in the ragoo, turning it over sometimes, then take
out your beef, and thicken your ragoo with a lump of butter and a
little flour. Garnish your dish with horse-radish and pickles, lay the
ragoo round your beef, and a little upon the top; so serve it up.


12. _To stew a_ RUMP _of_ BEEF.

Take a fat rump of young beef and cut off the fag end, lard the low
part with fat bacon, and stuff the other part with shred parsley; put
it into your pan with two or three quarts of water, a quart of Claret,
two or three anchovies, an onion, two or three blades of mace, a little
whole pepper, and a bunch of sweet herbs; stew it over a slow fire five
or six hours, turning it several times in the stewing, and keep it