f, and chop it into three pieces, then boil it in a
pot with three pottles of spring-water, a few cloves, mace, and
whole pepper: after the pot is scum'd put in a bundle of sweet
morjoram, rosemary, tyme, winter-savory, sage, and parsley bound up
hard, some salt, and two or three great onions whole, then about an
hour before dinner put in three marrow bones and thicken it with
some strained oatmeal, or manchet slic't and steeped with some
gravy, strong broth, or some of the pottage; then a little before
you dish up the Skinke, put into it a little fine powder of saffron,
and give it a warm or two: dish it on large slices of French Bread,
and dish the marrow bones on them in a fine clean large dish; then
have two or three manchets cut into toasts, and being finely
toasted, lay on the knuckle of beef in the middle of the dish, the
marrow bones round about it, and the toasts round about the dish
brim, serve it hot.

_To stew a Rump, or the fat end of a Brisket of Beef
in the French Fashion._

Take a Rump of beef, boil it & scum it clean in a stewing pan or
broad mouthed pipkin, cover it close, & let it stew an hour; then
put to it some whole pepper, cloves, mace, and salt, scorch the meat
with your knife to let out the gravy, then put in some claret-wine,
and half a dozen of slic't onions; having boiled, an hour after put
in some capers, or a handfull of broom-buds, and half a dozen of
cabbidge-lettice being first parboil'd in fair water, and quartered,
two or three spoonfuls of wine vinegar, and as much verjuyce, and
let it stew till it be tender; then serve it on sippets of French
bread, and dish it on those sippets; blow the fat clean off the
broth, scum it, and stick it with fryed bread.

_A Turkish Dish of Meat._

Take an interlarded piece of beef, cut it into thin slices, and put
it into a pot that hath a close cover, or stewing-pan; then put it
into a good quantity of clean picked rice, skin it very well, and
put it into a quantity of whole pepper, two or three whole onions,
and let this boil very well, then take out the onions, and dish it
on sippets, the thicker it is the better.

_To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock,
or Fillet of Beef poudered._

Take any of these, and give them in Summer a weeks powdering, in
Winter a fortnight, stuff them or plain; if you stuff them, do it
with all manner of sweet herbs, fat beef minced, and some nutmeg;
serve them on brewis