Take a Leg, or what they call in some Places a Shin of Beef, prepare it as prescribed above for the Leg of Veal, and use the muscular Parts only, as directed in the foregoing Receipt; do every thing as abovemention'd, and you will have a Beef-Glue, which, for Sauces, may be more desirable in a Country-House, as Beef is of the strongest nature of any Flesh. Some prescribe to add to the Flesh of the Leg of Beef, the Flesh of two old Hares, and of old Cocks to strengthen it the more; this may be done at pleasure, but the Foundation of all these Cake Graveys or Glues is the first. These indeed are good for Soups and Sauces, and may be enrich'd by Cellary, Cherville, beat Chards, Leeks, or other Soup-Herbs. A little of this is also good to put into Sauces, either of Flesh, Fish, or Fowl, and will make a fine mixture with the Travelling Sauce. So that whenever there is mentioned the Use of Gravey in any of the Receipts contained in this Treatise, this may be used on Feast-days, and the Mushroom Gravey, or Travelling Sauce on Fast-days. This is also a time of the Year when potted Meats begin to come in fashion; to do which, the following Receipt may be an Example. To pot a Leg of Beef to imitate potted Venison, from Col. _Bradbury_ of _Wicken-Hall._ Provide a Leg of Beef, and take off the Skin as whole as you can, then cut off all the Flesh, and season it with Pepper, Salt, and Allspice; then break the Bones and take out what Marrow you can to mix among your slices of Beef, which must be put in a deep Earthen Pot; cover then the whole with the Skin, and lay the Bones over that, covering all with Paper, and tying it down close; after which, bake it with great Bread, and let it stand in the Oven all Night. When this is done, take off the Bones and the Skin, and clear it from the Liquor as well as you can, then put the Meat into a Wooden Bowl, and beat it as small as possible with a Wooden Pestle, often putting in some Butter, and some of the Fat of the Marrow, which will swim upon the Gravey, but suffer none of the Gravey to go in with it: when this is beat enough, while it is warm, butter the Bottom and Sides of the Pan which you design to keep it in, and press down your Meat in it as hard as possible; when that is done, cover it with melted Butter. If you would have your Meat look red, rub it with a little Salt-peter before you season it. By the same Method you may pot Venison, Mutton, or what Flesh else you please, observing that 'tis only the fleshy or muscular Parts that are used in that way; and that they must be season'd and baked till they are tender, and then beat into a sort of Paste, with a little Butter added now and then while the Meat is beating. Keep these Meats in a cool dry Place, and you may preserve them good several Weeks. If you desire to pot a Hare, take the following Receipt. To Pot a Hare, from the same.