Goulash
1 pound top round of beef 1 ounce salt pork 1 cup tomatoes 1 small onion 1 bay leaf 3 whole cloves 1/2 stalk celery 1 blade mace 3 whole peppercorns Flour Salt and paprika Fry the salt pork until a light brown; add the beef, cut into twoinch pieces and sprinkled with flour; cover with water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a tablespoonful moistened in cold water to each cup of liquid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrow strips, are usually put over the top.