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Braised Rib of Beef

Select a chuck-rib of beef, cut very short, cut off the chine bone, leaving only the rib, then tie with a string and place in a stewpan just large enough to contain it. Add a couple of pints of broth, a gill of brandy, a little salt, pepper and an onion, a clove, some sweet herbs and a carrot. Cover the pan and boil slowly for two hours. At the expiration of that time, if tender, place on a dish, and keep it warm while preparing the gravy, which is made as follows: Strain the stock in which the meat has been cooked, and take off all fat, reduce it one-half over the fire, and pour over the meat, garnishing with macaroni, noodles or vegetables, arranged around the dish in small heaps.