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To fricaseu Neats’ Tongues, Stew a Rump of Beef, tfc.
in dour, a glass of white wine, and an onion ; cover close,
and let them stew softly till they are tender; then take
ont the steaks, dour them, fry them in fresh butter, and
poor away all the fat, strain the sauce they were stewed
in, and pour in the pan; toss it all up together till the
sauce is hot and thick. If you add a quarter of a pint of
oysters, it will make it the better. Lay the steaks in
the dish, and pour the sauce over them. Garnish with
anv pickle you like.
To fry Beef Steaks. Pepper and salt rump steaks, fry
them in a little butter very quick and brown; take them
out, and put them into a dish, pour the fat out of the
frying-pan, and then take half a pint of hot gravy ; if no
.gravy, half a {int of hot water, and put in the pan, a
little butter rolled in dour, pepper and salt, and two
or three shalots chopped bne; boil them in the pan for
two minutes, then put it over the steaks, and send them
to table.
Tostew a Rump of Beef. Having boiled it till it is little
more than half enough, take it up, and peel od’ the skin :
take salt, pepper, beaten mace, grated nutmeg, a hand-
ful of parsley, a little thyme, winter-savory, sweet-mar-
, joram, all chopped bne and mixed, and stuff them in great
holes in the fat and lean, the rest spread over it, with
the yolks of two eggs ; save the gravy that runs out, put
to it a pint of claret, and put the meat in a deep pan,
pour the liquor in, cover close, and bake it two hours,
put it in the dish, pour the liquor over it, and send it to
table.
To fricasey Neats’ Tongues brown. Take neats’ tongues,
boil them tender, peel and cut them in thin slices, ami
fry them in fresh butter; then pour out the butter, put
in as much gravy as you shall want for sauce, a bundle
of sweet luprbs, an onion, pepper, and salt, and a blade
or two of mace, a glass of white wine, simmer all toge-
ther half an hour ; take out the tongue, strain the gravy,
pnt it with the tongue in the stewpan again, beat up the
yolks of two eggs, a little grated nutmeg, a piece of
