Cut some thin Slices of tender Beef, and put them in a Stew-Pan, with a
little Water, a bunch of sweet Herbs, some Lemon-Peel, an Onion, with some
Pepper, Salt, and some Nutmeg. Cover these close, and let them stew till
they are tender; then pour in a Glass or two of Claret; and when it is
warm, clear your Sauce of the Onion, Herbs, _&c_. and thicken it with burnt
Butter. It is an excellent Dish. Serve it hot, and garnish with Lemon
diced, and red Beet-Roots, Capers, and such like.