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Boiled Beef

Place a brisket or round of beef in a saucepan, with some small pieces of trimmings of beef, veal, lamb or fowl giblets, salt and pepper to taste, and pour over enough water to cover, boiling them until nearly done. Then add an onion, carrots cut in slices, a bunch of parsley, a teacupful each of browned flour and butter to thicken, cover the saucepan and cook for about twenty minutes longer. When the meat is done, remove it and place upon a dish; strain the liquor, adding a wineglassful of mushroom catsup or white wine to it, and pour over the meat and serve.