This is a pleasing variation of the "pot-roast " of our grand-mothers, and is an admirable way of cooking a tough piece of beef.

Chop a carrot, a turnip, an onion, and a stalk of celery coarsely and lay half of them in the bottom of your roaster. Place the meat upon them, dash a large cupful of boiling water over all, dredge the meat with flour and set, uncovered, in a hot oven for twenty minutes to brown. Mask now with the reserved vegetables, cover closely and cook very slowly twenty-five minutes to each pound, basting four times.

Take up the meat, sprinkle with salt and pepper and keep hot, rub the gravy left in the pan through a colander, season to taste, stir in a tablespoonful of browned flour and half a teaspoonful of French mustard, boil up once ; pour a few spoonfuls over the meat, and send in the rest in a gravy-boat.