Pot Roast
Take a meaty piece of beef-cross rib or shoulder-weighing 3 pounds or more. Melt a little fat in a pan and in this quickly brown all sides of the meat. Transfer to a kettle, rinsing into it the brown from the frying-pan with a little hot water. Add I pint of boiling water, I small onion stuck with 2 cloves, a bit of bay leaf and I scant teaspoonful of salt. Cover and simmer very slowly, allowing thirty minutes for each pound. Add enough browned flour to slightly thicken the gravy and strain it into a bowl.