(From the Reading MS. 1765)

‘Take a thick peice of buttock beef, lay it to soake in a pint of claret wine and a pint of wine vinegar, the beef being first seasoned with peper nutmegg and salt and soe let it lye two days, then take the beef and put it in a pasty well seasoned with nutmeg and salt.’

This is a rather robust early version of the Duke of Wellington’s fillet of beef, but it is very good.