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Beef A-lu-mode, Collops, Steaks, tec.
two shalots, cover it with the skin, and send it to table.
You may add red wine or vinegar, as you like.
Beef A-la-uiode. Take a small buttock of beef, or leg-
of-mutton-piece, or a piece of buttock of beef; also a
dozen of cloves, eight blades of mace, and some allspice
beat fine; chop a large handful of parsley, and all sorts
of herbs fine; cut bacon as for beef a-la-daub, and put
them in the spice and herbs, with some pepper and salt,
and thrust a large pin through the beef; put it in a pot,
and cover it with water ; chop four large onions, and
four blades of garlic very fine, six bay leaves, and a hand-
ful of champignons; put all in the pot with a pint of
porter or ale, and half a pint of red wine ; cover the pot
close, and stew' it for six hours, according to the size of
the piece ; if a large piece, eight hours; then take it out,
put it in a dish, cover it close, and keep it hot; take the
gravy, and skim all the fat off, strain it through a sieve,
pick out the champignons, and put them in the gravy;
season with kian pepper and salt, and boil it fifteen mi-
nutes ; then put the beef in a soup dish, and the gravy
over it, or cut it in thin slices, and pour the liquor over
it; or put it in a deep dish, with all the gravy in another:
when cold, cut it in slices, and put some of the gravy
round it, which will be of a strong jelly.
Beef Collops. Take rump steaks, or any tender piece
cut like Scotch collops, only larger, hack them a little
with a knife, and flour them; put butter in a stewpan,
and melt it, then put in the collops, and fry them quick
for two minutes : put in a pint of gravy, a little butter
rolled in flour, season with pepper and salt: cut four
pickled cucumbers in thin slices, half a walnut, and a
few capers, a little onion shred fine ; stew them five mi-
nutes, then put them in a hot dish, and send them to
table. You may put half a glass of white wine into it.
To stew Beef Steaks. Take rump steaks, pepper and
salt them, lay them in a stewpan, pour in half a pint of
water, a blade or two of mace, two or three cloves, a
bundle of sweet herbs, an anchovy, a piece of butter rolled
