Trim off some pieces from a round of fresh beef--take out the bone
and break it. Put the bone and the trimmings into a pan with some
cold water, and add an onion, a carrot, and a turnip all cut in
pieces, and a bunch, of sweet herbs. Simmer them for an hour, and
having skimmed it well, strain off the liquid. Season the meat
highly with what is called kitchen pepper, that is, a mixture, in
equal quantities, of black or white pepper, allspice, cinnamon,
cloves, ginger and nutmeg, all finely powdered. Fasten it with
skewers, and tie it firmly round with tape. Lay skewers in the
bottom of the stew-pan; place the beef upon them, and then pour
over it the gravy you have prepared from the bone and trimmings.
Simmer it about an hour and a half, and then turn the meat over,
and add to it three carrots, three turnips, and two onions all
sliced, and a glass of tarragon vinegar. Keep the lid close,
except when you are skimming off the fat. Let the meat stew till
it is thoroughly done and tender throughout. The time will depend
on the size of the round. It may require from five or six to eight
hours.
Just before you take it up, stir into the gravy a table-spoonful
or two of mushroom catchup, a little made mustard, and a piece of
butter rolled in flour.
Send it to table hot, with the gravy poured round it.