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A la mode Beef (White)
Prepare your beef, & make a stuffing of beef & suet; chopped
fine, grated bread, seasoned with salt, pepper, cloves, mace,
nutmeg, and sweet marjoram, mixed with eggs, Put into
your pot, six buscuits powdered, a large onion, some white
pepper, cloves, mace, nutmeg, and a bunch of sweet mar-
joram, or thyme, and some salt; Fry a slice of beef in
butter seasoned with pepper and salt, shake flour over it,
and put it into your pot, with three or four quarts of water,
when partly done, add in half of a pint of port wine - An
hour before your beef is done, strain as much gravy, as you
wish to use, and skim off all the fat: if it is not as thick
then, as you like, boil in some browned flour, and butter.
make force meat balls of part of your stuffing, and
cut thin slices of lemon & add to your gravy, or as garnish
to the dish - a large piece of rump beef, will require five
hours slowly to stew.

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