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Beef, Brisket of, Stewed

Take six pounds of beef, and, before dressing it, rub it over with vinegar and salt; place it in a stewpan with stock or water sufficient to cover it. Allow it to simmer for an hour, skimming it well all the time. Put in (six each) carrots, turnips, and small onions; and allow all to simmer until the meat is quite tender, which will be in about other two hours. As soon as it is ready the bones should be removed. Boil for a few minutes as much of the gravy as will be required with flour and a little butter, and season it with ketchup, allspice, and mace. Pour a little of it over the brisket, and send the remainder to table in a separate dish. Sufficient for six or seven persons. Probable cost, 7d. to 8d. per pound.