Take part of a round of fresh beef (or if you prefer it a piece of the
flank or brisket) and rub it with salt. Place skewers in the bottom of
the stew-pot, and lay the meat upon them with barely water enough to
cover it. To enrich the gravy you may add the necks and other trimmings
of whatever poultry you may happen to have; also the root of tongue, if
convenient. Cover the pot, and set it over a quick fire. When it boils
and the scum has risen, skim it well, and then diminish the fire so
that the meat shall only simmer; or you may set the pot on hot coals.
Then put in four or five carrots sliced thin, a head of celery cut up,
and four or five sliced turnips. Add a bunch of sweet herbs, and a
small table-spoonful of black peppercorns tied in a thin muslin rag.
Let it stew slowly for four or five hours, and then add a dozen very
small onions roasted and peeled, and a large table-spoonful of capers
or nasturtians. You may, if you choose, stick a clove in each onion.
Simmer it half an hour longer, then take up the meat, and place it in a
dish, laying the vegetables round it. Skim and strain the gravy; season
it with catchup, and made mustard, and serve it up in a boat.
Mutton may be cooked in this manner.