Buttock, Rump, Chine, Brisket, Sur-loyn, Rib, Flank or Fillet of Beef powdered how to boil.
Take your choice of which you please,
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Take your choice of which you please,
and in hot weather give it no longer powdering than five or six days, but as long again in the Winter; if you stuff it, let it be with all manner of sweet Herbs, with fat Beef minced, and some Nutmeg; so serve it (after it hath boil'd a sufficient while) on Brewis with Cabbidge boil'd in Milk and drawn Butter run all over: gar∣nish your dish with Parsley, and Carrets slic'd into several shapes.