Trim off some pieces from a round of fresh BEEF–take out the bone and break it. Put the bone and the trimmings into a pan with some cold water, and add an onion, a carrot, and a turnip all cut in pieces, and a bunch, of sweet herbs. Simmer them for an hour, and having skimmed it well, strain off the liquid. Season the meat highly with what is called kitchen pepper, that is, a mixture, in equal quantities, of black or white pepper, allspice, cinnamon, cloves, ginger and nutmeg, all finely powdered. Fasten it with skewers, and tie it firmly round with tape. Lay skewers in the bottom of the stew-pan; place the BEEF upon them, and then pour over it the gravy you have prepared from the bone and trimmings. Simmer it about an hour and a half, and then turn the meat over, and add to it three carrots, three turnips, and two onions all sliced, and a glass of tarragon vinegar. Keep the lid close, except when you are skimming off the fat. Let the meat stew till it is thoroughly done and tender throughout. The time will depend on the size of the round. It may require from five or six to eight hours.
Just before you take it up, stir into the gravy a table-spoonful or two of mushroom catchup, a little made mustard, and a piece of butter rolled in flour.
Send it to table hot, with the gravy poured round it.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)