For serving, put them in the middle of the steak.
_Ingredients_--5 lb. of beef. 2 carrots. 2 onions. 2 turnips. 1 head of celery. 1 sprig of parsley. Marjoram and thyme. 2 bay leaves. 6 cloves. 1 dozen peppercorns. 3 quarts of water.
_Method._--Put the meat into a saucepan with the vegetables and other ingredients, and simmer gently for three hours.
Serve on a hot dish, with some of the liquor for gravy.
If to be eaten cold, remove the bones, and press the beef.
Strain the meat liquor, remove the fat, and boil it down to a glaze.
Brush the meat over with it, giving it as many coats of glaze as necessary.
_Ingredients_--1 ox-cheek. 1 cowheel. 3 or 4 carrots. 2 or 3 turnips. 3 or 4 onions. 1 sprig of parsley, thyme, and marjoram. 2 bay leaves. 2 quarts of water. 4 oz. of flour.
_Method._--Wash the ox-cheek and cowheel, and cut them into neat pieces.
Put them into the water with the carrots, turnips, and onions, and celery cut in pieces, and the herbs, pepper and salt.
Stew very gently from four to five hours, until the stew is quite tender.
Put the cheek and cowheel on a hot dish, and strain the gravy over them.
_Ingredients_--4 lb. shin of beef. 2 quarts of water. 2 carrots. 2 turnips. 1 onion. 6 cloves. 1 sprig of parsley, thyme, and marjoram. 1 glass of port wine. 3 oz. of flour. Pepper and salt.
_Method._--Put the beef into the water with the vegetables cut in pieces, herbs, cloves, pepper and salt, and stew gently from four to five hours, until quite tender.
Then make a thickening of the flour, stir it in, and boil well for two or three minutes.
For serving, place the beef on a hot dish.
Add the wine to the gravy, and strain it over the meat.
_Ingredients_--7 or 8 mutton cutlets. 1 pint of second stock. 1 carrot. 1 turnip. 1 onion. 1 stick of celery. 1 oz. of flour. Pepper and salt. 2 oz. of dripping.
_Method._--Fry the cutlets a nice brown in the dripping.
Mix the flour smoothly with the stock; boil it in a stewpan for two minutes.
Then put in the cutlets and the vegetables cut in fancy shapes.
Stew gently for about three-quarters of an hour, until the meat and vegetables are tender.
Dish the cutlets in a circle; place the vegetables round them and pour the gravy over.
_Ingredients_--1 sheep's head. 1 oz. of butter or dripping. Pepper and salt. 1½ oz. of flour. A few drops of lemon juice.