make broth of the bones, skim the fat
clean off, put in as much water as will cover it well, let it stew over
a slow fire four or five hours, with a bunch of sweet herbs and an
onion cut in quarters; turn the beef over every hour, and when you find
it tender take it out of the broth and drain it very well, having made
a little good strong gravy.

A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and
cut in long pieces; take truffles and morels, if you have any
mushrooms, with a little claret, and throw in your beef, let it stew a
quarter of an hour in the ragoo, turning it over sometimes, then take
out your beef, and thicken your ragoo with a lump of butter and a
little flour. Garnish your dish with horse-radish and pickles, lay the
ragoo round your beef, and a little upon the top; so serve it up.

12. _To stew a_ RUMP _of_ BEEF.

Take a fat rump of young beef and cut off the fag end, lard the low
part with fat bacon, and stuff the other part with shred parsley; put
it into your pan with two or three quarts of water, a quart of Claret,
two or three anchovies, an onion, two or three blades of mace, a little
whole pepper, and a bunch of sweet herbs; stew it over a slow fire five
or six hours, turning it several times in the stewing, and keep it
close cover'd; when your beef is enough take from it the gravy, thicken
part of it with a lump of butter and flour, and put it upon the dish
with the beef. Garnish the dish with horse-radish and red-beet root.
There must be no salt upon the beef, only salt the gravy to your taste.

You may stew part of a brisket, or an ox cheek the same way.

13. _To make_ OLIVES _of_ BEEF.

Take some slices of a rump (or any other tender piece) of beef, and
beat them with a paste pin, season them with nutmeg, pepper and salt,
and rub them over with the yolk of an egg; make a little forc'd-meat of
veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace,
pepper, salt, and two eggs, mixed all together; take two or three
slices of the beef, according as they are in bigness, and a lump of
forc'd-meat the size of an egg; lay your beef round it, and roll it in
part of a kell of veal, put it into an earthen dish, with a little
water, a glass of claret, and a little onion shred small; lay upon them
a little butter, and bake them in an oven about an hour; when they come
out take off the fat, and thicken the gravy with a little butter and
flour; six of them is enough