close cover'd; when your beef is enough take from it the gravy, thicken
part of it with a lump of butter and flour, and put it upon the dish
with the beef. Garnish the dish with horse-radish and red-beet root.
There must be no salt upon the beef, only salt the gravy to your taste.

You may stew part of a brisket, or an ox cheek the same way.


13. _To make_ OLIVES _of_ BEEF.

Take some slices of a rump (or any other tender piece) of beef, and
beat them with a paste pin, season them with nutmeg, pepper and salt,
and rub them over with the yolk of an egg; make a little forc'd-meat of
veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace,
pepper, salt, and two eggs, mixed all together; take two or three
slices of the beef, according as they are in bigness, and a lump of
forc'd-meat the size of an egg; lay your beef round it, and roll it in
part of a kell of veal, put it into an earthen dish, with a little
water, a glass of claret, and a little onion shred small; lay upon them
a little butter, and bake them in an oven about an hour; when they come
out take off the fat, and thicken the gravy with a little butter and
flour; six of them is enough for a side dish. Garnish the dish with
horseradish and pickles.

You may make olives of veal the same way.


14. _To fry_ BEEF-STEAKS.

Take your beef steaks and beat them with the back of a knife, fry them