Trim the bottoms nicely, and
stew them gently in some gravy, with a little lemon-juice or vinegar,
and some salt, till they are quite tender. Before serving them up, wipe
them dry, then lay them in a dish with sippets of toasted or fried bread
laid round it, and pour some strong clear gravy over them. Dried
artichoke bottoms may also be used for stewing, but should first be
soaked a little while in warm water.

STEWED BREAST OF VEAL. Take a nice breast of veal, cut off the thin end,
and boil it down for your sauce, with a faggot of sweet herbs, an onion
stuck with three cloves, two blades of mace, some whole pepper and salt;
put to it a quart of water, and let it stew gently till half is wasted,
then raise the skin off your breast of veal, and make a forcemeat of the
sweetbread first parboiled, a few crumbs of bread, a little beef suet,
and some parsley shred very fine; season it with pepper, salt, and
nutmeg; moisten it with a spoonful of cream, and an egg; mix all well
together, and force your veal; skewer it down close, dredge it over with
flour, tie it up in a clean cloth, and let it boil an hour and a half.
If your gravy is done, strain it off, and take off the fat very clean;
blanch and beard half a pint of oysters, a gill of pickled mushrooms, a
little lemon-peel shred very fine: put this to your gravy, and thicken
it with a piece of butter rolled in flour; fry six or eight large
oysters, dipped in batter for garnish. When your veal is enough, dish it
up, and pour your sauce over. Garnish your dish with lemon, oysters, and
barberries.

STEWED BRISKET OF BEEF. Stew nine pounds of brisket of beef, in two
gallons of water, for two or three hours over night. When made
sufficiently tender, take out the bones, and carefully skim off the fat.
Boil in some of the liquor a few carrots, turnips, onions, celery, and
white cabbage, till they become quite tender. Add some salt, and the
remainder of the broth to the beef, and stew all together till
sufficiently done.

STEWED CALF'S LIVER LARDED. Take a calf's liver, and lard it, and put it
into a stewpan, with some water, a bundle of sweet herbs, an onion, a
blade of mace, some whole pepper, and a little salt; cover it close, and
let it stew till it is enough; then take up your liver, and put it into
the dish you intend; cover it over, and take out your herbs and spice;
skim off all the fat very clean; put in a piece of butter rolled in
flour; boil it till it is of a