10. To make SOOP without Water.

Take a small leg of mutton, cut it in slices, season it with a little pepper and salt; cut three middling turnips in round pieces, and three small carrots scrap’d and cut in pieces, a handful of spinage, a little parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut the herbs pretty small, lay a row of meat and a row of herbs; put the turnips and carrots at the bottom of the pot, with an onion, lay at the top half a pound of sweet butter, and close up the pot with coarse paste; them put the pot into boiling water, and let it boil for four hours; or in a slow oven, and let it stand all night; when it is enough drain the gravy from the meat, skim off the fat, then put it into your dish with some toasts of bread, and a little stew’d spinage; to serve it up.

11. To stew a BRISKET of BEEF.

Take the thin part of a brisket of beef, score the skin at the top; cross and take off the under skin, then take out the bones, season it highly with mace, a little salt, and a little whole pepper, rub it on both sides, let it lay all night, 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.