English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

dish. Garnish your dish with sippets, and serve it up. 81. _To stew_ EGGS _in_ GRAVY. Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up. 82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out