• 3 lb. beef from rump or lower round
  • 1/4 c. diced celery
  • Flour
  • 3 c. boiling water
  • Salt
  • Pepper
  • 2 thin slices salt pork
  • 1/4 c. diced carrots
  • 1/4 c. diced turnips
  • 1/4 c. diced onions


Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the pork and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains.