First corne it well with salt 44 hours at the lest or 48 if the time
will permit then take of the marrow of the beef or the beef sewit
the length of your finger then take sweet herbs as marjerom, winter
savorie, pennyroyall, and some time mince them small with your fat or
marrow & so stuff it in 4 or 5 rowes all over your beef boyle it with 4
or 5 onions whole then put in pepper and ginger very small beaten only
as much as will give it a taste when all these are half boyled put into
the broth half a collender of any wholesome sweet herbs grossly cut put
into the broth a little vinegar when it is throughly boyled serve it
up w^{th} good store of white sippets in your dish pour your broth and
herbs upon the beef before you boyle y^e beef wash off the salt and cut
off the fat very well otherwise ye broth will be too fat and too salt
and when your onions are boyled enough take y^n out also for they are
only to give a taste but not to be seen or served in.