Take six pounds of the round of beef, cut deep gashes in it, and rub into it a handful of salt, a spoonful of cinnamon, half of clove, half of allspice, one of mace, one of pepper, and half a cup of flour. Fill the gashes with dressing made as for turkey, with the addition of a little chopped onion. Sow the gashes together, and bind the beef with strips of cotton cloth. Lay the beef in a small kettle that can be covered tight; put in a whole onion and cold water enough to cover the beef. Simmer three hours, and then make a thickening with four spoonfuls of flour, and stir in, and at the same time stir in two spoonfuls of either mushroom or walnut catsup and simmer one hour longer. Some persons think that the addition of a glass of claret or Madeira is an improvement; but it is very nice without.

Bouilli Beef. Take six pounds of lean beef and rub into it two spoonfuls of salt, one halt of pepper, one cup of flour; then lay in a small kettle, which you can cover tight. Cut into this one carrot, one small turnip, one onion, two parsnips, and cover with cold water. When it comes to a boil skim, then set back where it will simmer three hours; at the end of this time thicken with three spoon-fuls of flour, and cut in three potatoes; cover and simmer again one hour. If not seasoned enough, add more salt and pepper.