To boil a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef poudered


Take any of these, and give them in Summer a weeks powdering, in Winter a fortnight, stuff them or plain; if you stuff them, do it with all manner of sweet herbs, fat beef minced, and some nutmeg; serve them on brewis, with roots of cabbidge boil’d in milk, with beaten butter. &c.