One pound of lean, tender beef steak fried lightly in a little dripping; fry with it an onion, four ounces weight, cut small; drain them from the fat and put into a baking-dish or jar, with half pint of water; add a grated carrot, a small one; pepper and salt and four cloves; tablespoonful Yorkshire relish, same quantity of vinegar, a small lump of sugar; stew slowly until tender, about one and a-half hours; thicken with browned flour, or, if preferred, a tablespoonful of rice added as soon as the gravy begins to simmer; a few drops of browning or a little browning salt improves it.

While congratulating all my fair correspondents upon their attempts to carry off the prize, and regretting my inability to give many of them more substantial reward than praise, I beg leave to present to them my own recipe.