This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"A correspondent of the Times mentions an experiment, rare, if not unprecedenled, which was tried on Jubilee Day at Liss, a village on the London and South-Western Railway in Hampshire. It consisted in boiling a bullock whole, in addition to one roasted the evening before. A hole, dug in the ground, was built over with bricks; into the latter was built a tank, and into the tank was lowered the carcase, placed within a case formed by iron bars, to which chains were attached. Pulleys from a scaffold immediately above raised and lowered the ox, of which the head and carcase were sewn up separately in strong canvas. Carrots were boiled with it, and potatoes enclosed in bag<, making gallons of rich soup. At 5:30 p. m. the carcase, which had been boiled about seven hours, was raised from the tank; two bands playing 'God save the Queen ' and 'Rule Brittannia' on the scaffolding above. The meat was pronounced excellent, and was certainly well cooked".