parsley, thyme, two or three large onions,
a handful of salt, whole pepper half an ounce, half a quarter of an
ounce of cloves, the same quantity of mace; cover it close down, and
stew it over a slow fire for three hours, till your beef is very tender.
To make your sauce, take two pounds of gravy beef, cut it in pretty
thick slices, and flour them well; put a piece of butter into your
stewpan, over a stove, or a quick fire. When that is brown, put in the
slices of beef, and fry them brown, as quick as you can; then add water
as much as you think will be sufficient to make a very strong gravy; cut
an onion cross with parsley, thyme, pepper, and salt, two or three
cloves, and a blade of mace; let this stew till your gravy is very rich,
then strain it off, and thicken it up with a piece of butter rolled in
flour.

STEWED SAVOYS. These may be done in the same manner as red cabbage; but
the better way is to boil the savoy in water till about half done, and
then stew it. This takes off the strong flavour, and makes it much more
agreeable.

STEWED SCALLOPS. Boil them very well in salt and water; take out the
fish, stew them in some of their liquor, with a little white wine, two
or three blades of mace, a little nutmeg, and a good piece of butter
rolled in flour; let them be thoroughly stewed, then pour in a little
cream, shake your pan round, and squeeze in the juice of a Seville
orange. Send them to table garnished with baked sippets and orange.

STEWED SOLES. Half fry them in butter, take out the fish, and put a
quart of water or gravy into the pan, two anchovies, and a sliced onion.
When they have boiled slowly for a quarter of an hour, put the fish in
again, and stew them gently about twenty minutes. Take them out, thicken
the liquor with butter and flour, boil it gently, strain it over the
fish, and serve it with oyster, cockle, or shrimp sauce.

STEWED SORREL. Wash it clean, and put it into a silver vessel, or stone
jar, with no more water than hangs to the leaves. Simmer it as slowly as
possible; and when done enough, beat it up with a piece of butter. This
is very fine with a fricandeau, with roast meat, mackarel, or any thing
usually eaten with an acid sauce. The same thickening may be added, as
for spinach and sorrel. It is as well prepared in a stone jar set before
the fire, only it requires a longer time.

STEWED SPINACH WITH CREAM. Boil the spinach till nearly done enough,
then squeeze all the wate