To make Beef _A-la-mode._
Take a fleshy piece of Beef, without Fat, and beat it well with a Rolling
pin, then lard it with pretty large pieces of Bacon-Fat, and if you please
put over the Fire a little to fry till the outside is brown, and then put
it to stew in a deep Stew-pan, or glaz'd Earthen-Vessel, with Salt, Pepper,
Bay-Leaves or _Jamaica_ Pepper, some Lemmon-Peel, half a dozen large
Mushrooms, two Gloves of Garlick, or four or five Cloves of Shallot, half a
Pint of Wine, and a Pint of Water; cover it close, and let it stew gently
till it is tender: when it is enough, fry some Flower in Hogs-Lard, and add
to it, with some Lemmon-Juice, or a little Verjuice. This is very good hot,
but is for the most part eaten cold, cut in Slices of about half an Inch
thick.
* * * * *
DECEMBER.
Now is the principal Season for killing of Hogs, as well for Pork as for
Bacon, and likewise for Brawn. I have already in my other Works given
Directions for making of pickled Pork and Bacon; so that I shall say little
of it in this place, but give the Receipts for ordering some particular
parts of Hogs. The following Receipt I received from _France,_ concerning
the preparing of the Jole of a wild Boar, and have had it try'd in
_England_ with the Head of a common Hog; and I find little difference,
especially if the Hog has been fed with Acorns.
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