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Updated: May 15, 2025
Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before it boileth; when they boil, and are clean skimmed, then put in some six Bay-leaves; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine; So let it boil, until it hath boiled in all an hour; and so let it lie in the pickle till you use it; which you may do the next day, or any time within a fortnight; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough.
Cover the stewpan, and set it over a slow fire; but when the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef-broth, boil and skim it, then simmer it an hour. Add a little water, thickened with flour; boil it half an hour, and strain it. Gravy thus made will keep a week.
A low challenge from a clump of birch-trees was answered, there came the sound of rifles dropping, the noise of feet among the leaves, a whisper, and before they knew it they were standing at the mouth of a hole in the bank, from which came the odour of beef-broth simmering. Two or three franc-tireurs passed them, looking up curiously into their faces.
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