end, some of the winy Liquor, that the Beef is now stewing in, or some of the first Beef-broth, or use some good pickled Oysters) and at the same time make some thin tostes of Kingstone manchet, which toste very leisurely, or rather dry them throughly, and very hard, and Crisp, but not burned, by lying long before the fire.  And if you have fresh Champignons, dress a good dish full of them, to be ready at the same time, when all the rest is ready; If not, use pickled ones, without further dressing.  When you find your Beef is as tender as can be, and will scarcely hold together, to be taken up together, and that all the other things are ready, lay the tostes in the dish, where the Beef is to lye; pour some of the Liquor upon it.  Then lay the Beef upon the tosts; throw away the bundle of Herbs and Onions; and pour the rest of the Liquor upon the Beef, as also the Oysters, and the Mushrooms, to which add a pretty deal, about half a pint of Broom-buds:  and so let it stand a while well covered over coals to Mittoner; and to have all the several substances communicate their tastes to one another, and to have the tostes swell up like a gelly.  Then serve it up.  If you want Liquor, you may still recruit your self out of the first Beef-broth, which you keep all to supply any want afterwards.  Have a care, whiles it is stewing, in the Winy-liquor, to lift the flesh sometimes up from the bottom of the vessel, least if it should lye always still, it may stick to the bottom, and burn; but you cannot take it out, for it would fall in pieces.  It will be yet better meat, if you add to it, at the last (when you add all the other heightnings) some Marrow, and some Chess-nuts, and some Pistachios, if you will.  Put to your Broom-buds (before you put them in to the rest) some elder Vinegar, enough to soak them, and even to cover them.  If you find this make your composition of the whole too sharp, you may next time take less.  When you put the Beef to stew with the wine (or a while after) you may put to it a pretty quantity (as much as you can take in both hands at once) of shreded Cabbage, if it be the season; or of Turneps, if you like either of these.  Carrots make it somewhat flat.  If the wine be not quick enough, you may put a little elder Vinegar to it.  If you like Garlike, you may put in a little, or rub the dish with it.

PICKLED CHAMPIGNONS

Champignons are best, that grow upon gravelly dry rising Grounds.  Gather them of the last nights growth; and to preserve them white, it is well to cast them into a pitcher of fair-water, as you gather them:  But that is not absolutely necessary, if you will go about dressing them as soon as you come home.  Cut the great ones into halves or quarters, seeing carefully there be no worms in them; and peel off their upper skin on the tops:  the little ones, peel whole.  As you peel them, throw them into a bason of fair-water, which preserves them white.