Savory Beef
2 pounds beef, plate, shank,
¼ teaspoon ground cloves and rump or round thyme or Summer savory
3 large onions, sliced
1 pint brown stock or boiling
3 tablespoons fat water and meat extract
3 tablespoons flour
2 tablespoons vinegar
1 teaspoon salt
1 tablespoon catchup
¼ teaspoon black pepper
Brown the onions slowly in fat. Increase the heat. Cut meat into sizes desired for serving, add it to the onions, and brown. Mix the flour, pepper and other seasonings. Sprinkle this mixture over the meat. Add the stock, vinegar and catchup. Cover closely. Simmer until meat is tender, allowing at least two hours for shank or plate and one and one-half hour for rump or round.