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Beef, Bachelor's, Stew

Take a piece of meat weighing from three to four pounds. If beef, from the rump, fillet, or buttock, or a fillet of veal of the same weight; pepper and brown the meat in a stewpan, using a small quantity of good butter. Cut up two or three carrots into thick slices, remove the white parts of them with an apple-corer, and place them on the top of the meat. Then add three-quarters of a pint of water, and cover up tightly to simmer over a very slow fire. In about three-quarters of an hour turn the meat over, but still keep the carrots on the top, and add four or five small onions, a little mushroom ketchup, and salt, and cover again tight as before. Simmer on the side of the fire for another hour or more, but always observing to add a little boiling water if required. Veal may be served up with green peas, a little ham, and the juice and rind of a lemon. Time, from one hour and three-quarters to two hours. Sufficient for four persons. Average cost, 3s. 6d.