The accomplisht cook: or, The art & mystery of cookery

lemon, garnish the dish with sippets, _&c._ _Carbonadoes of Beef, raw, roasted, or toasted._ Take a fat surloin, or the fore-rib, and cut it into steaks half an inch thick, sprinkle it with salt, and broil it on the embers on a very temperate fire, and in an hour it will be broild enough; then serve it with gravy, and onions minced and boil'd in vinegar, and pepper, or juyce of oranges, nutmeg, and gravy, or vinegar, and pepper only, or gravy alone. Or steep the beef in claret wine, salt, pepper, nutmeg, and broil them as the former, boil up the gravy where it was steeped, and serve it for sauce with beaten butter. As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy. _To Carbonado, broil or toast Beef in the Italian fashion._ Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the space of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together. Thus also you may do heifers' udders, oxe-cheeks, or neats-tongues, being first tender broild or roasted. In this way also you may make Scotch Collops in thin slices, hack them with your knife, being salted, and fine and softly broil'd serve them with gravy. _Beef fried divers ways, raw or roasted._ 1. Cut it in slices half an inch thick, and three fingers broad, salt it a little, and being hacked with the back of your knife, fry it in butter with a temperate fire. 2. Cut the other a quarter of an inch thick; and fry it as the former. 3. Cut the other collop to fry as thick as half a crown, and as long as a card: hack them and fry them as the former, but fry them not to hard. Thus you may fry sweetbreads