The round will serve for this dish. Fry slices of fat salt pork in an iron pot, and when crisp, remove and throw in a sliced onion. When this is browned, remove and lay the roast in the pot. Cook for ten minutes, turn and cook for five minutes more. Now, add a cupful of water, cover closely and simmer over a slow fire for an hour. Add a sliced carrot, two teaspoonfuls of lemon juice, a bay-leaf and a tablespoonful of Worcestershire sauce to the contents of the pot. Turn the beef over and over in this, and if the meat seem dry add a cupful of water, or, better still, stock. Cook covered, very slowly, for two hours more. Transfer the meat to a hot platter, thicken the gravy left in the pot with a brown roux, salt and pepper to taste, and stir in two tablespoon-fuls of vinegar. Pour this sauce over the meat and send to the table.
Lay a round of beef in a broad, deep pot. Pour in a cupful of boiling water, add two slices of onion, cover closely and cook gently ten minutes to the pound. Transfer to a dripping-pan, rub with butter, dredge with flour, and brown in a quick oven. Strain and cool the gravy left in the pot, take off the fat, put the gravy into a saucepan, season with pepper, salt and a little kitchen bouquet, and thicken with a heaping tablespoonful of brown roux. Boil up once and serve in a gravy-boat, or pour around the base of the beef.
Cut a round beefsteak into inch-squares. Fry minced salt pork in a pan until you have enough fat to fry the meat, then remove the bits of pork and lay in the meat, each piece of which must first be rolled in flour. When the meat is brown at the edges, add to the fat two tablespoonfuls of flour that has been lightly browned, stir in a pint of weak stock, or, if you have not that, of boiling water; stir to a brown sauce, and return the meat to it, throwing in, at the same time, a minced onion. Leave the meat at the side of the range where it will cook very slowly for three-quarters of an hour. Now, season to taste with salt, add a bay leaf and a little kitchen bouquet. A little Worcestershire sauce is thought by some to be an improvement. Cover again and cook, still slowly, for over an hour, or until the meat is very tender. Stir in two tablespoonfuls of vinegar, and turn out upon a heated platter.
Two pounds of beef ribs; one tablespoonful of dripping; two chopped onions and six tiny green peppers, four slices of toast, a little black pepper, chives, vinegar, thyme, raisins, olives, tomatoes to taste, all minced.
Heat the dripping in a saucepan, put into it the ingredients (leave the peppers whole, and mince the chives), cover closely and stew until boiled to rags. Thicken with butter rolled in browned flour. Serve on toast.
Wash the tongue well and soak four hours in tepid water. Put over the fire in plenty of cold water and cook twelve minutes to the pound after the boil begins. Let it get cold in the water; pare and trim neatly, and garnish with small green pickles.