Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

beef--take out the bone and break it. Put the bone and the trimmings into a pan with some cold water, and add an onion, a carrot, and a turnip all cut in pieces, and a bunch of sweet herbs. Simmer them for an hour, and having skimmed it well, strain off the liquid. Season the meat highly with what is called kitchen pepper, that is, a mixture, in equal quantities, of black pepper, or of cayenne, cinnamon, cloves, ginger and nutmeg, all finely powdered. Fasten it with skewers, and tie it firmly round with tape. Lay skewers in the bottom of the stew-pan; place the beef upon them, and then pour over it the gravy you have prepared from the bone and trimmings. Simmer it about an hour and a half, and then turn the meat over, and add to it three carrots, three turnips, and two onions all sliced, and a dozen tomatas sliced. Keep the lid close, except when you are skimming off the fat. Let the meat stew till it is thoroughly done and tender throughout. The time will depend on the size of the round. It may require from five or six to eight hours. Just before you take it up, stir into the gravy a table-spoonful or two of mushroom catchup, a little made mustard, and a piece of butter rolled in flour. Send it to table hot, with the gravy poured round it. ANOTHER WAY TO STEW A ROUND OF BEEF. Take a round of fresh beef (or the half of one if it is very large) and remove the bone. The day before you cook it, lay it in a pickle made of equal proportions of water and vinegar with salt to your taste. Next morning take it out of the pickle, put it into a large pot or stew-pan, and just cover it with water. Put in with it two or three large onions, a few cloves, a little whole black pepper, and a large glass of port or claret. If it is a whole round of beef allow two glasses of