_With Vinegar._--Put two tablespoonfuls of fat in a saucepan, and set it
on the fire; when melted, put the beef in; say a piece of three pounds,
from the round, rump, or rib-piece; brown it on every side; add one gill
of vinegar, salt, and a teaspoonful of pepper, cover the pan, and keep
on a rather sharp fire for fifteen minutes; then add one carrot and one
onion, both sliced, a stalk of thyme, three cloves, two bay-leaves, and
six pepper-corns, a pint of broth, and same of water; boil gently till
done; dish the meat, strain the sauce over it, and serve.
Ribs may also be broiled like steaks, and served either with a _maitre
d'hotel_, mushrooms, potatoes, or water-cress. The low cuts of beef are
generally used to make broth, or stewed.