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Spiced Beef (or Beef a la Mode)

One piece of the round of beef (known as the "pot roast"), weighing from three to five pounds. Put two tablespoons of butter in a stewing kettle over a hot fire; when butter melts, brown the meat on both sides. Remove the meat temporarily and add flour to the butter; let it brown and thicken, then add three pints of boiling water, one bay leaf, one sprig of celery, some parsley, and one large onion with a clove stuck in it, two carrots, one turnip, one tablespoon of salt and one shake of pepper. Replace the meat in this liquid at once and let it simmer for at least six hours. Turn the meat over and stir it occasionally. The secret of the success with this dish is slow cooking. When finished it should be as tender as bread. Place the meat on a hot platter, strain the gravy over it and serve garnished with sliced boiled carrots and sprigs of parsley. The gravy should be thick and of a dark brown color.-Mrs William Hutton Blauvelt.