Part 26 (2/2)

Or steep the beef in claret wine, salt, pepper, nutmeg, and broil them as the former, boil up the gravy where it was steeped, and serve it for sauce with beaten b.u.t.ter.

As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy.

_To Carbonado, broil or toast Beef in the Italian fas.h.i.+on._

Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the s.p.a.ce of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together. Thus also you may do heifers'

udders, oxe-cheeks, or neats-tongues, being first tender broild or roasted.

In this way also you may make Scotch Collops in thin slices, hack them with your knife, being salted, and fine and softly broil'd serve them with gravy.

_Beef fried divers ways, raw or roasted._

1. Cut it in slices half an inch thick, and three fingers broad, salt it a little, and being hacked with the back of your knife, fry it in b.u.t.ter with a temperate fire.

2. Cut the other a quarter of an inch thick; and fry it as the former.

3. Cut the other collop to fry as thick as half a crown, and as long as a card: hack them and fry them as the former, but fry them not to hard.

Thus you may fry sweetbreads of the beef.

_Beef fried otherways, being roasted and cold._

Slice it into good big slices, then fry them in b.u.t.ter, and serve them with b.u.t.ter and vinegar, garnish them with fried parsley.

_Sauces for the raw fried Beef._

1. Beaten b.u.t.ter, with slic't lemon beaten together.

2. Gravy and b.u.t.ter.

3. Mustard, b.u.t.ter, and vinegar.

4. b.u.t.ter, vinegar, minced capers, and nutmeg.

For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinage, artichocks, pears, quinces, slic't oranges, or lemons, or fry them in b.u.t.ter.

Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.

_To bake Beef in Lumps several ways, or Tongues in lumps raw, or Heifer Udders raw or boil'd._

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