Alamode Beef.

Six pounds of the upper part, or of the vein, of the round of beef,
half a pound of fat salt pork, three table-spoonfuls of butter, two
onions, half a carrot, half a turnip, two table-spoonfuls of vinegar,
one of lemon juice, one heaping table-spoonful of salt, half a
teaspoonful of pepper, two cloves, six allspice, a small piece of
stick cinnamon, a bouquet of sweet herbs, two scant quarts of boiling
water and four table-spoonfuls of flour. Cut the pork in thick strips--
as long as the meat is thick, and, with a large larding needle (which
comes for this purpose), draw these through the meat. If you do not
have the large needle, make the holes with the boning knife or the
carving steel, and press the pork through with the fingers. Put the
butter in a six-quart stew-pan, and when it melts, add the vegetables,
cut fine. Let them cook five minutes, stirring all the while. Put in
the meat, which has been well dredged with the flour; brown on one
aide, and then turn, and brown the other. Add one quart of the water;
stir well, and then add the other, with the spice, herbs, vinegar,
salt and pepper. Cover tightly, and _simmer gently_ four hours.
Add the lemon juice. Taste the gravy, and, if necessary, add more salt
and pepper. Let it cook twenty minutes longer. Take up the meat, and
draw the stew-pan forward, where it will boil rapidly, for ten or
fifteen minutes, having first skimmed off all the fat. Strain the
gravy on the beef, and serve. This dish may be garnished with, potato
balls or button onions.


Macaronied Beef.

Six pounds of beef from the upper part of the round or the vein, a