How To Stew Beef Collops

Cut raw beef, as veal is cut for Scotch collops. Put the collops into a stew-pan with a little water, a glass of white wine, a shallot, a little dried marjoram rubbed to powder, some salt and pepper, and a slice or two of fat bacon. Set this over a quick fire till the pan be full of gravy, which will be in a little time, add to it a little mushroom juice; serve it up hot, garnished with sliced lemon or small pickles and red cabbage.

How To Stew A Hare

Beat it well with a rolling-pin in its own blood, cut it into little bits and fry them. Then put the hare into the stew-pan with a quart of strong gravy, pepper and salt, and let it stew till tender. Thicken it with butter and flour. Serve it up in its gravy, with sippets and lemon sliced for garnish.

How To Stew Ducks

Draw and clean your ducks well, and put them into a stew-pan with strong beef gravy, a glass of red wine, a little whole pepper, an onion, an anchovy, and some lemon peel; when well stewed, thicken the gravy with butter and flour, and serve all up together, garnished with shallots.

For Stewing Ducks Whole

Wash your ducks, then put them in a stew-pan, with strong broth, anchovy, lemon peel, whole pepper, an onion, mace, and red wine; when well stewed put in a piece of butter and some grated bread to thicken it; lay forcemeat balls and crisped bacon round them. Garnish with shallots.