Recipes from, Lady's Complete Guide; or Cookery In All Its Branches, by Mary Cole, 1788

              Beef A-la-mode.
   Take ſome of the round of beef, the veiny piece, or ſmall
round (what is generally called the mouſe-buttock); cut it
five or ſix inches thick ; cut ſome pieces of fat bacon into
long bits ; take an equal quantity of beaten mace, pepper,
and nutmeg, with double the quantity of ſalt, if wanted ;
mix them together, dip the bacon into ſome vinegar (garlick
vinegar, if agreeable), then into the ſpice; lard the beef
with a larding-pin, very thick and even, put the meat into a
pot juſt large enough to hold it, with a gill of vinegar, two
large onions, a bunch of ſweet herbs, half a pint of red
wine, and ſome lemon-peel. Cover it down very cloſe, and
put a wet cloth round the edge of the pot, to prevent the
ſteam evaporating ; when it is half done, turn it, and cover
it up again ; do it over a ſtove, or a very ſlow fire. It will
take five hours and an half before it is done.
   N.B. Truffles and morels may be added to it. Maſon,

           Beef A-la-mode another way.
   Take a ſmall buttock, or leg-of-mutton piece of beef, or a
clod, or a piece of buttock of beef, alſo two dozen of cloves,
as much mace, and half an ounce of all-ſpice beat fine ; chop
a large handful of parſley, and all ſorts of ſweet herbs fine;
cut ſome fat bacon as long as the beef is thick, and about a
quarter of an inch ſquare, and put it into the ſpice, &c. (and
into the beef the ſame) put it into a pot, and cover it with
water ; chop four large onions very fine, and ſix cloves of
garlic, ſix bay-leaves, and a handful of champignons, or
freſh muſhrooms ; put all into the pot, with a pint of porter
or ale, and half a pint of red wine ; put in ſome pepper and
ſalt, ſome chyan pepper, a ſpoonful of vinegar, ſtrew three
handfuls of bread-raſpings, ſifted fine, over all ; cover the
pot cloſe, and ſtew it for ſix hours, or according to the ſize
of the piece ; if a large piece, eight hours ; then take the beef
out, and put it in a deep diſh, and keep it hot over ſome boil-
ing water ; ſtrain the gravy through a ſieve, and pick out the
champignons or muſhrooms ; ſkim all the fat off clean, put
it into your pot again, and give it a boil up ; if not ſeaſoned
enough, ſeaſon it to your liking ; then put the gravy over
your beef, and ſend it to the table hot ; or you may cut it in
ſlices if you like it beſt, or put it to get cold, and cut it in
ſlices with the gravy over it ; for when the gravy is cold, it
will be in a ſtrong jelly.
         Beef A-la-mode another way.
    Having boned a rump of beef, lard the top with bacon,
and make the following force-meat.—Take four ounces of
marrow, the crumbs of a penny loaf, a few ſweet herbs chop-
ped ſmall, two heads of garlic, and ſeaſon them to your taſte
with ſalt, pepper, and nutmeg ; then beat up the yolks of
four eggs. Mix all together, and ſtuff it into the beef at the
parts from whence the bone was extracted, and alſo in ſeveral
of the lean parts. Skewer it round, and faſten it properly
with a ſtring. Put it into the pot, throw in a pint of red
wine, and tie the pot down with a ſtrong paper. Put it into
the oven for three or four hours, and when it comes out, if
it is to be eaten hot, ſkim the fat from the gravy, and add a
ſpoonful of pickled muſhrooms, and half an ounce of morels.
Thicken it with flour and butter, diſh it up, and pour on
your gravy. Garniſh it with force-meat balls. Farley, 91
Mrs. Raffald, in page 16 of The Experienced Engliſh
Houſe-keeper, has the ſame receipt as the next above,
except the following trifling difference. She ſays it is to be
baked three hours, Mr. Farley ſays, three or four hours.

            Another way.
    Cut ſome of the round of beef into pieces, lard and fry
them, put to them ſome beef broth, a bunch of ſweet herbs,
an onion, a few pepper-corns and cloves; ſtew this gently
till tender, covered cloſe, then ſkim off the fat, and add a few
muſhrooms.—N.B. Water may be uſed inſtead of broth.
Maſon, 123.

         To ragoo a piece of Beef.
   Take a large piece of the flank, which has fat at the top,
cut ſquare, or any piece that is all meat, and has fat at the
top, but no bones. The rump does well. Cut all nicely
off the bone (which makes fine ſoup) ; then take a large ſtew-
pan, and with a good piece of butter fry it a little brown all
over, flouring your meat well before you put it into the pan ;
then pour in as much gravy as will cover it, made thus:—
take about a pound of coarſe beef, a little piece of veal cut
ſmall, a bundle of ſweet herbs, an onion, ſome whole black
pepper, and white pepper, two or three large blades of mace,
four or five cloves, a piece of carrot, a little piece of bacon,
ſteeped in vinegar a little while, and a cruſt of bread toaſted
brown; put to this a quart of white wine, and let it boil till
half is waſted. While this is making, pour a quart of boil-
ing water into the ſtew-pan, cover it cloſe, and let it be
ſtewing ſoftly ; when the gravy is done, ſtrain it, pour it into
the pan where the beef is, take an ounce of truffles and mo-
rels cut ſmall, ſome freſh or dried muſhrooms cut ſmall, two
ſpoonfuls of catchup, and cover it cloſe. Let all this ſtew
till the ſauce is rich and thick ; then have ready ſome arti-
choke bottoms cut into four, and a few pickled muſhrooms ;
give them a boil or two, and when your meat is tender, and
your ſauce quite rich, lay the meat into a diſh, and pour the
ſauce over it. You may add a ſweet-bread cut in ſix pieces,
a palate ſtewed tender cut into little pieces, ſome cocks'-
combs, and a few force-meat balls. Theſe are a great addi-
tion, but it will be good without.
Note—for variety, when the beef is ready, and the gravy
put to it, add a large bunch of celery, cut ſmall and waſhed
clean, two ſpoonfuls of catchup, and a glaſs of red wine.
Omit all the other ingredients. When the meat and celery
are tender, and the ſauce is rich and good, ſerve it up. It is
alſo very good this way:—take ſix large cucumbers, ſcoop
out the ſeeds, pare them, cut them into ſlices, and do them
juſt as you do the celery. Glaſſe, 33.

         To ſtew a Rump of Beef.
    Half roaſt your beef, then put it in a large ſauce-pan or
cauldron, with two quarts of water, and one of red wine,
two or three blades of mace, a ſhallot, one ſpoonful of lemon
pickle, two of walnut catchup, the ſame of browning. Chyan
pepper and ſalt to your taſte ; let it ſtew over a gentle fire,
cloſe covered, for two hours, then take up your beef, and lay
it in a deep diſh, ſkim off the fat, and ſtrain the gravy, and
put in one ounce of morels, and half a pint of mushrooms ;
thicken your gravy, and pour it over your beef; lay round
it force-meat balls. Garniſh with horſe-radiſh, and ſerve it
up. Raffald, 114.

               Another way.
   Garniſh the bottom of your pot with ſlices of bacon, ſliced
onions, and roots ; then put the beef upon it well tied ; ſoak
it ſome time, then add broth, pepper, and ſalt, a faggot of
parſley, green onions, two cloves of garlick, two laurel
leaves, thyme, baſil, and ſix cloves ; braze on a ſlow fire.
When half done, put to it ſmall ſavoys, prepared in this
manner:—boil a whole ſavoy about half an hour, then ſqueeze
the water from it ; have a good force-meat made with fillet
of veal, beef ſuet, two or three eggs, chopped parſley and
ſhallots, pepper and ſalt, and crumbs of bread ſoaked in
cream ; take the cabbage-leaves one by one, and put ſome of
this force-meat upon them ; then put them together in form
of a cabbage ; make as many as you think proper ; tie them
well all round, and put them in the braze with the beef.
When done, take them out, and wipe them free from fat ;
you ſerve them in the ſame diſh with the beef, and a ſauce
made with cullis and minced anchovies ; if you have no cul-
lis, ſift ſome of the braze, and a little butter rolled in flour ;
add fine chopped parſley, and juice of lemon or vinegar.
Clermont, 69. Dalrymple, 67.

            Another way.
    Having boiled it till it is little more than half enough,
take it up, and peel off the ſkin ; take ſalt, pepper, beaten
mace, grated nutmeg, a handful of parſley, a little thyme,
winter ſavory, ſweet marjoram, all chopped fine 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 it cloſe, and let it
bake two hours; then put it into the diſh, ſtrain the liquor
through a ſieve, and ſkim off the fat very clean; then pour
it over the meat, and ſend it to table.

            Scotch Barley Broth.
    Chop a leg of beef all to pieces, boil it in three gallons of
water, with a piece of carrot, and a cruſt of bread, till it is
half boiled away ; then ſtrain it off, and put it into the pot
again with half a pound of barley, four or five heads of celery
waſhed clean, and cut ſmall, a large onion, a bundle of ſweet
herbs, a little parſley chopped ſmall, and a few marigolds.
Let it boil an hour. Take an old cock, or a large fowl,
clean picked and waſhed, and put it into the pot; boil it
till the broth is quite good ; then ſeaſon it with ſalt, and ſend
to table, with the fowl in the middle. This broth is very
good without the fowl. Take out the onion and ſweet herbs
before you ſend it to table.
   This broth is very good, when made with a ſheep's head
inſtead of a leg of beef; but you muſt chop the head all to pieces.

               Beef Broth.
    Break the bone of a leg of beef in two or three places, put
it into a gallon of water, two or three blades of mace, a little
parſley, and a cruſt of bread ; boil the beef very tender, ſtrain
the broth, and pour it into a tureen ; if agreeable, the meat
may be put in with it. Toaſt ſome bread, cut it into ſquares,
and put it in a plate.

            Strong Beef Broth to keep for uſe.
    Take part of a leg of beef, and the ſcrag end of a neck of
mutton, break the bones in pieces, and put to it as much
water as will cover it, and a little ſalt ; and when it boils,
ſkim it clean, and put into it a whole onion ſtuck with cloves,
a bunch of ſweet herbs, ſome pepper, and a nutmeg quar-
tered. Let theſe boil till the meat is boiled in pieces, and
the ſtrength boiled out of it. Strain it out, and keep it for
uſe. Glaſſe, 206. Maſon, 128.