and thicken it with burnt
Butter. It is an excellent Dish. Serve it hot, and garnish with Lemon
diced, and red Beet-Roots, Capers, and such like.
Thin _Beef-Collups_ stew'd. From _Oxford._
Cut raw Beef in thin Slices, as you would do Veal, for _Scots_ Collups; lay
them in a Dish, with a little Water, a Glass of Wine, a Shallot, some
Pepper and Salt, and a little sweet Marjoram powdered; then clap another
Dish over that, having first put a thin slice or two of fat Bacon among
your Collups: then set your Mess, so as to rest upon the backs of two
Chairs, and take six Sheets of whited-brown Paper, and tear it in long
Pieces; and then lighting one of them, hold it under the Dish, till it
burns out, then light another, and so another till all your Paper is burnt;
and then your Stew will be enough, and full of Gravey. Some will put in a
little Mushroom Gravey, with the Water, and the other Ingredients, which is
yet a very good way.
Stew'd _Beef-Steaks._ From the _Spring-Gardens_ at _Vaux-Hall, Surrey._
Take good Rump-Beef Steaks, and season them with Pepper and Salt; then lay
them into the Pan, and pour in a little Water; then add a bunch of sweet
Herbs a few Cloves, an Anchovy, a little Verjuice, an Onion, and a little
Lemon-Peel, with a little bit of Butter, or fat Bacon, and a Glass of White
Wine.
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