5 pounds beef from the round

Lardoons of pork

Salt and pepper

Flour

Water

1/2 cup carrot 1/2 cup onion 1/2 cup turnio Bay leaf Sprig of parsley

Make eight or ten deep incisions in the meat and press into them lardoons of salt pork. Brown the meat in pork fat or drippings; season, dredge with flour and brown again. Raise the beef on a trivet, put in water to half cover it, and the vegetables sliced or cut into cubes, bay leaf and parsley. Cover closely and cook below the boiling point for about four hours. Remove meat to platter; surround with vegetables and make a brown sauce of the strained liquor.

Carving. Loin of Beef (upper cut).

Loin of Beef.

Rolled Ribs of Beef.