Marrow Bones
Cover the top with floured cloth: boil, and serve with dry toast.
To Dress the Inside of a Cold Sirloin of Beef
Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long. Dredge with flour, and fry in butter, of a nice brown. Drain the butter from the meat, and toss up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. On no account let it boil. Before you serve, add two spoonfuls of vinegar.
Garnish with crimped parsley.