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Classic
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page 105
to keep it in good shape. Place the beef in an iron pot with a tight cover; put
with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a
little allspice, and 2 carrots. Pour enough boiling water over the beef to
nearly cover it; let it come to a hard boil, then set it back, tightly covered,
to where it will just simmer for 6 hours. Then place the beef on a hot platter,
strain its liquor, and skim every particle of grease from it. Have ready 1/2
teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken
with a little flour and water. Pour the gravy, which should be quite brown and
thick, over the beef. Slice the carrots, which place on and around the beef.
LAMB CHOPS
The chops should be trimmed nicely and peppered well and rolled in butter. Broil
nicely on both sides over clear fire. When done, put butter, pepper, and salt
over them.
Cover the ends with little white fluted papers and serve on dish with peas.
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