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French Stew

The French have a way of cooking tough meat, called "Daube," as follows: Season a thick steak with salt and pepper, and fry slowly in a little lard. Turn it often, so that both sides may be cooked alike and equally browned. When well browned, put in a good-sized porcelain-lined kettle, add a small quantity of water, half a sliced onion, some minced parsley and thyme, thicken with a spoonful of flour, cover close and leave it for an hour on the back of the stove where it may simmer slowly; after this has been done add a pound can of tomatoes, then let the "daube" cook about two hours, or until the meat is ready to fall to pieces.