Put the part that has the hard fat into a stewpot with a small quantity of water; let it boil up and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper-corns. Stew till extremely tender; then take out all the flat bones and remove all the fat from the SOUP. Either serve that and the meat in tureen, or the SOUP alone, and the meat on a dish garnished with some vegetables. The following Sauce is much admired served with the BEEF: Take half a pint of the SOUP and mix it with a spoonful of catsup, a teaspoonful of made mustard, a little flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)