Select a firm piece for this purpose. The brisket is good, or for those who like a streak of fat and a streak of lean, the plate-piece is excellent, but this must be chosen carefully. Tie the meat tightly in a piece of cotton cloth that has been shrunk, making the beef take the shape you wish it to have when cold. Lay it in a pot and. cover it with cold water, and put into this a stalk of celery, half a carrot sliced, a sliced turnip, an onion, and a few cabbage-leaves. Let the meat simmer gently. The time of cooking will depend upon the size of the piece of beef. Six pounds will require between four and five hours' cooking, but it must be very slow boiling - only the quietest of bubbling at the side of the pot. A hard galloping boil will cook the taste out of the meat and reduce it to a mass of insipid shreds. When the beef is done leave it in the water until this is nearly cold, then take it out and lay it between two flat surfaces and put heavy weights upon it. It should remain thus all night. In the morning remove the cloth, trim the beef into comeliness, if there are any ragged edges, and garnish it with watercress, or parsley and small pickles.