Take shins or legs of beef; cut them into slices or pieces two or three
ounces in weight, or about the size of an egg; dip them in vinegar,
and throw them into a kettle, with a dozen onions sliced, _but no
water_. Let it stand over a very slow fire from three to four hours;
then season with pepper and salt, and serve hot. Some boiled potatoes,
sliced or quartered, will be a great addition; but the principal thing
to be observed is that the fire be a moderate one.