Braised Beef
Take six or eight pounds of round or a piece of the rump. Lard with salt pork. Put a few slices of pork in the braising pan ; when the pork begins to fry, add two onions, two slices carrot, half a turnip, all minced or chopped fine. As soon as they begin to brown nicely, draw to one side of the pan, and put in your beef. Dredge well with pepper, salt and flour. Brown the meat well on all sides, then add one quart of boiling water and a small bunch of sweet herbs. Cover the pan and cook slowly three and a half hours. Baste often; take up and add to the gravy half can of tomatoes and cook ten minutes. Strain, pour around beef and serve