This is one of the compound dishes which are mentioned in the beginning of this chapter, and will serve as a basis for at least two good dinners. Unless there is an unusual rise in the price of meat, you can buy the round of beef for a shilling a pound at the market or provision house; in the middle of the week choose four pounds in a solid, thick piece; cut half a pound of fat pork, (cost six cents,) into strips half an inch square; thrust the steel you use for sharpening knives into the meat, in the direction of the grain, and put the strips of pork into the holes you make; cut up five cents' worth of carrot, turnips, onion, and parsley, lay them in the bottom of an earthen crock or deep bowl, with two tablespoonfuls of salt, and one teaspoon-ful of pepper; put the beef on them, and pour over it one pint of vinegar, and enough water to just cover the meat; the vinegar and seasoning will cost five cents.

Turn a plate over the meat, and put a clean stone on it to keep the meat under the pickle; turn the meat every day, keeping it in a cool place.

Sunday morning, as soon as breakfast is over, put the meat, pickle, and vegetables, over the fire in a clean pot, and let them stew, uncovered, until the pickle is all evaporated and the meat is nicely browned; then sprinkle over it two tablespoonfuls of flour, and let that brown, turning the meat over occasionally; then add enough boiling water to cover the meat, put on the pot cover, and set it where it will simmer gently for at least three hours. During the last half hour boil one quart of potatoes, (cost three cents,) in plenty of boiling water and salt. When the meat is done take it upon a platter, strain the gravy over it, and serve it hot with the boiled potatoes. About half of it will be enough for dinner, and will cost, with the potatoes, thirty-five cents.