Beef A-la-modb

Method

1. Take a small buttock of beef, or leg-of-muttou piece, or a piece of buttoek of beef;
2. also a dozen of cloves, eight blades of mace, imd some allspice beat fine;
3. chop a large baudful of pai-sley, and all sorts of herbs line ;
4. cut bacon as for beef a la-daub, and put them in the spice and herbs, with some pepper and salt, and thrust a large pin throtigh the beef ;
5. put it in a pot, and cover it with water ;
6. chop ;
7. four large onions, and four blades of garlic very ' fine, six bay leaves, and a handful of champignons : ' put all in the pot widi a pint of porter or ale, and ' half a pint of red wine ;
8. cover tlie pot close, and stew it for six honrs, according to the size of the ' piece;
9. if a large pieee, eight hours;
10. then take it ^ out, put it in a dish, cover it close, and keeii it hot;
11. take the gravy, and skim all the fat off, strain it through a sieve, pick out the champignons, and put tliem in the gravy: season with cayenne pejiper and ' salt, and boil it fifteen minutes ;
12. then put the beef I in a soup dish, and the gravy in another ;
13. when cold, cut it in slices, and pul some of the gravy round it, which will be of a strong jelly.

Plating