Braised Beef
An iron, or agate-ware kettle, with closely fitting cover, is absolutely necessary for perfectly cooking braised beef. Select six pounds of round of beef, or any tough, inexpensive piece. Try out one cup salt pork cubes; add one cup each of chopped celery, carrot, onion and turnip. Wipe meat; sprinkle with salt and pepper and dredge with flour. Place meat on bed of vegetables and cook in covered kettle twenty minutes; add two pints hot water and cook slowly until tender, about four hours, turning meat and basting occasionally. It may be necessary to add more water, for there should be about a pint and a half when meat is cooked. Thicken gravy with four tablespoons flour, blended with two tablespoons butter, added twenty minutes before serving. A bouquet of sweet herbs may be added to improve the flavor.