And if you have fresh Champignons, dress a good
dish full of them, to be ready at the same time, when all the rest is
ready; If not, use pickled ones, without further dressing. When you find
your Beef is as tender as can be, and will scarcely hold together, to be
taken up together, and that all the other things are ready, lay the tostes
in the dish, where the Beef is to lye; pour some of the Liquor upon it.
Then lay the Beef upon the tosts; throw away the bundle of Herbs and
Onions; and pour the rest of the Liquor upon the Beef, as also the
Oysters, and the Mushrooms, to which add a pretty deal, about half a pint
of Broom-buds: and so let it stand a while well covered over coals to
Mittoner; and to have all the several substances communicate their tastes
to one another, and to have the tostes swell up like a gelly. Then serve it
up. If you want Liquor, you may still recruit your self out of the first
Beef-broth, which you keep all to supply any want afterwards. Have a care,
whiles it is stewing, in the Winy-liquor, to lift the flesh sometimes up
from the bottom of the vessel, least if it should lye always still, it may
stick to the bottom, and burn; but you cannot take it out, for it would
fall in pieces.
Pages:
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328