Procure some strips of beef, and, having cut them into the smallest possible slices, proceed to cut them still smaller, eight, or perhaps nine times.
When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt-spoon or a soup-ladle.
Place the whole in a saucepan, and remove it to a sunny place,—say the roof of the house, if free from sparrows or other birds,—and leave it there for about a week.
At the end of that time add a little lavender, some oil of almonds and a few herring-bones; and then cover the whole with 4 gallons of clarified Crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve up in a clean table-cloth or dinner-napkin.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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