TO STEW A RUMP OF BEEF

Take a rump of Beef, break all the bones; season it with Pepper and Salt to your liking; Take three or four Nutmegs, and a quantity of Mace, beat them grossly; Then take a bunch of very good sweet herbs, and one good Onion cut in quarters, or Garlike, as you like it.  Put in half a pint of White-wine Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or two of beef Suet or Butter:  shred some Cabbage under and over, and scrape in a pound of good old Cheese.  Put all these into an earthen pot, and let it stand in an oven with brown-bread four or five hours; but let the pot be covered close with paste.

TO STEW A RUMP OF BEEF

Take a fat rump of young Beef, as it comes from the Butcher, and take out all the bones, excepting the tip of it towards the tail that is all fat, which you cannot take out, without spoiling or defacing or breaking it.  But take out all the thick bones towards the Chine, and the thick Sinews, that are on the outer sides of the flesh; (which will never become tender with boiling) so that you have nothing but the pure flesh and fat, without any bony or tough substance.  Then beat well the lean part with a woodden roling pin, and when you have beaten well one side, turn the other.  Then rub it well with Pepper grosly beaten, and salt; just as you would do, to season a Venison pasty, making the seasoning higher or gentler according to your taste.  Then lay it in a fit vessel, with a flat bottom (pipkin or kettle as you have conveniency) that will but just contain it, but so that it may lye at ease.  Or you may tye it up in a loose thin linnen cloth, or boulter, as they do Capons a la mode, or Brawn, or the like.  Then put water upon it, but just to cover it, and boil it close covered a matter of two hours pretty smartly, so that it be well half boiled.  Then take it out of that, and put it into another fit vessel, or the same cleansed, and put upon it about two quarts of good strong deep well bodied Claret-wine, and a good bundle of sweet-herbs, (Penny-royal, Sweet-Marjoram, Winter-savory, Limon Thyme, &c.) and a good large Onion peeled, and stuck as close with Cloves, as you can stick it, if you like the taste of Onions.  They must be the strong biting Onions, that are round and red:  a little Nutmeg, and some Mace.  Put to the wine about a pint of the Liquor that you have already boiled the Beef in; and if you would have it strong of the seasoning of Pepper, and Salt; take the bottom of this Liquor.  Thus let it boil very gently, simpringly, or rather stew with Char-coal over a little furnace, or a fit Chafing-dish, a matter of three hours, close covered.  If the Liquor waste too much, you may recruit it with what you have kept of that, which your beef was boiled in.  When it is near time to take it up, stew some Oysters in their own Liquor (to which you may add at the latter