This section of the book is from the "Household Companion: The Model CookBook" book
Take a boiling piece of beef, roll and tie, put in kettle with boiling water, salt and pepper. Chop fine one small onion, break in pieces two bay leaves, boil all together; add boiling water as needed. Boil down very low. Let cool in the liquor. Slice cold.
Skewer your piece into shape, wash it in three or four waters, and tie it up with stout twine. Cover it in a pot with cold water. In boiling, give about twenty minutes to a pound, turning it three times while cooking. When done, drain dry and serve with drawn butter in a sauce boat. Boiled turnips are eaten with the meat.