Then take it out of that,
and put it into another fit vessel, or the same cleansed, and put upon it
about two quarts of good strong deep well bodied Claret-wine, and a good
bundle of sweet-herbs, (Penny-royal, Sweet-Marjoram, Winter-savory, Limon
Thyme, &c.) and a good large Onion peeled, and stuck as close with Cloves,
as you can stick it, if you like the taste of Onions. They must be the
strong biting Onions, that are round and red: a little Nutmeg, and some
Mace. Put to the wine about a pint of the Liquor that you have already
boiled the Beef in; and if you would have it strong of the seasoning of
Pepper, and Salt; take the bottom of this Liquor. Thus let it boil very
gently, simpringly, or rather stew with Char-coal over a little furnace, or
a fit Chafing-dish, a matter of three hours, close covered. If the Liquor
waste too much, you may recruit it with what you have kept of that, which
your beef was boiled in. When it is near time to take it up, stew some
Oysters in their own Liquor (to which you may add at the latter end, some
of the winy Liquor, that the Beef is now stewing in, or some of the first
Beef-broth, or use some good pickled Oysters) and at the same time make
some thin tostes of Kingstone manchet, which toste very leisurely, or
rather dry them throughly, and very hard, and Crisp, but not burned, by
lying long before the fire.
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