Cut some thin Slices of tender Beef, and put them in a Stew-Pan, with a
little Water, a bunch of sweet Herbs, some Lemon-Peel, an Onion, with some
Pepper, Salt, and some Nutmeg. Cover these close, and let them stew till
they are tender; then pour in a Glass or two of Claret; and when it is
warm, clear your Sauce of the Onion, Herbs, _&c_. and thicken it with burnt
Butter. It is an excellent Dish. Serve it hot, and garnish with Lemon
diced, and red Beet-Roots, Capers, and such like.



Thin _Beef-Collups_ stew'd. From _Oxford._

Cut raw Beef in thin Slices, as you would do Veal, for _Scots_ Collups; lay
them in a Dish, with a little Water, a Glass of Wine, a Shallot, some
Pepper and Salt, and a little sweet Marjoram powdered; then clap another
Dish over that, having first put a thin slice or two of fat Bacon among
your Collups: then set your Mess, so as to rest upon the backs of two
Chairs, and take six Sheets of whited-brown Paper, and tear it in long
Pieces; and then lighting one of them, hold it under the Dish, till it
burns out, then light another, and so another till all your Paper is burnt;
and then your Stew will be enough, and full of Gravey. Some will put in a
little Mushroom Gravey, with the Water, and the other Ingredients, which is
yet a very good way.



Stew'd _Beef-Steaks._ From the _Spring-Gardens_ at _Vaux-Hall, Surrey._

Take good Rump-Beef Steaks, and season them with Pepper and Salt; then lay
them into the Pan, and pour in a little Water; then add a bunch of sweet