utter,
set a dish to save the gravy while it roasts, then prepare sauce for
it of good store of parsley, with a few sweet herbs chopp'd smal,
the yolks of three or four eggs, sometimes gross pepper minced
amongst them with the peel of an orange, and a little onion; boil
these together, and put in a little butter, vinegar, gravy,
a spoonful of strong broth, and put it to the beef.

_Otherways._

Sprinkle it with rose-vinegar, claret-wine, elder-vinegar, beaten
cloves, nutmeg, pepper, cinamon, ginger, coriander-seed,
fennil-seed, and salt; beat these things fine, and season the fillet
with it, then roast it, and baste it with butter, save the gravy,
and blow off the fat, serve it with juyce of orange or lemon, and a
little elder-vinegar.

_Or thus._

Powder it one night, then stuff it with parsley, tyme, sweet
marjoram, beets, spinage, and winter-savory, all picked and minced
small, with the yolks of hard eggs mixt amongst some pepper, stuff
it and roast it, save the gravy and stew it with the herbs, gravy,
as also a little onion, claret wine, and the juyce of an orange or
two; serve it hot on this sauce, with slices of orange on it,
lemons, or barberries.

_To stew a fillet of Beef in the Italian Fashion._

Take a young tender fillet of beef, and take away all the skins and
sinews clean from it, put to it some good white-wine (that is not
too sweet) in a bowl, wash it, and crush it well in the wine, then
strow upon it a little pepper, and a powder called _Tamara_ in
Italian, and as much salt as will season it, mingle them together
very well, and put to it as much white-wine as will cover it, lay a
trencher upon it to keep it down in a close pan with a weight on it,
and let it steep two nights and a day; then take it out and put it
into a pipkin with some good beef-broth, but put none of the pickle
to it, but only beef-broth, and that sweet, not salt; cover it
close, and set it on the embers, then put to it a few whole cloves
and mace, let it stew till it be enough, it will be very tender, and
of an excellent taste; serve it with the same broth as much as will
cover it.

To make this _Tamara_, take two ounces of coriander-seed, an ounce
of anniseed, an ounce of fennel-seed, two ounces of cloves, and an
ounce of cinamon; beat them into a gross powder, with a little
powder of winter-savory, and put them into a viol-glass to keep.

_To make an excellent Pottage called Skinke._

Take a leg of bee