- 4 pounds shin of BEEF 1 small white turnip
- 1 onion ½ teaspoon salt
- 1 carrot 1 quart boiling water
Have the bone removed and cracked; finely chop vegetables and stuff into BEEF; place on a trivet in kettle with the bone; add boiling water, and cook slowly for four hours. Skim when necessary. Remove meat, and thicken gravy with flour mixed to a paste with cold water, allowing one-fourth cup flour to two cups gravy. Color with a few drops of kitchen bouquet.
Better Meals for Less Money, by Mary Green (Year 1909)