Wipe the meat with a damp cloth, roast it in a hot oven till brown, or
dredge it with salt, pepper, and flour, and brown it in a frying-pan;
put it, while still hot, into a cooker-pail with enough boiling water to
half cover it, or more. Bring it to a hard boil, while tightly covered,
put it at once into a cooker for six hours or more. Serve it with brown
gravy, saving the remaining broth for soup stock. Lamb may be treated in
the same manner.