Braised Beef
Take a piece weighing about 5 pounds from any lean cut, such as cross rib, lower part of round, neck, etc. Bone it if possible. Heat a dry frying-pan very hot, lay in it the meat and quickly sear on each side, giving it a nice color.
Place in the braising kettle. Add I 1/2 pints of good brown stock, an onion stuck with 3 cloves and a high seasoning of salt and pepper. Cover closely, place in a moderate oven and allow forty minutes for each pound. If kept closely covered until entirely cold it makes a good relish when sliced and served with horseradish for lunch or supper.