As promised recipe from the Lady hanah book of 1747.
Take a surloin of beef, or large rump, bone it and beat it very well, then lard it with bacon, feafon it with salt, pepper, mace,cloves and nutmeg, all beat fine, fome lemon-peel cut fmall and fome sweet herbs. in the mean time make ftrong broth of the bones, take a piece of butter with a little flower brown it, put in the beef, keep it turning often till it is brown, then ftrain the broth, put all together into a pot, put in bay-leaf, a few truffles, and some ox palates cut fmall. cover it clofe, and let it ftew till it is tender, take out the beef, skim off all the fat, pour in a pint of claret, fome fryd oyfters, an anchovy and fome gerkins fhred fmall. boil altogether put in the beef to warm, thicken your sauce with a piece of butter rolled in flour, or mushroom powder, or burnt butter. Lay you meat in a difh pour sauce over it and fend it to table. This may be eat hot or cold.
This is copied from the recipe so please do not write in with spellig corrections or to tell me my keyboard as a fault with f for s
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