Take a large Piece of the Flank which has Fat at the Top cut square, or any Piece that is all Meat, and has Fat at the Top, but no Bones. The Rump does well. Cut all nicely off the Bone (which makes fine Soop) then take a large Stew-pan and with a good Piece of Butter fry it a little Brown all over, flouring your Meat well before you put it into the Pan, then pour in as much Gravy as will cover it, made thus: Take about a Pound of coarse Beef, a little Piece of Veal cut small, a Bundle of Sweet Herbs, an Onion, some whole Black Pepper and White Pepper, two or three large Blades of Mace, four or five Cloves, a Piece of Carrot, a little Piece of Bacon steep’d in Vinegar a little while, a Crust of Bread toasted brown; put to this a Quart of Water, and let it boil till Half is wasted. While this is making pour a Quart of boiling Water into the Stew-pan, cover it close, and let it be stewing softly. When the Gravy is done strain it, pour it into the Pan where the Beef is, take an Ounce of Truffles and Morels cut small, some fresh or dry’d Mushrooms cut small, two Spoonfuls of Catchup, and cover it close; let all this stew till the Sauce is rich and thick, then have ready some Artichoke-bottoms cut into four, and a few pickled Mushrooms; give them a Boil or two, and when your Meat is tender and your Sauce quite rich, lay the Meat into a Dish and pour the Sauce over it. You may add a Sweetbread cut in six Pieces, a Palate stew’d tender cut into little Pieces, some Cocks Combs, and a few Force-Meat Balls. These are a great Addition, but it will be good without.
Note, For Variety when the Beef is ready and the Gravy put to it, add a large Bunch of Sellery cut small and wash’d clean, two Spoonfuls of Catchup, and a Glass of Red Wine. Omit all the other Ingredients. When the Meat and Sellery are tender, and the Sauce rich and good, serve it up. It is also very good this Way: Take six large Cucumbers, scoop out the Seeds, pare them, cut them into Slices, and do them just as you do the Sellery.