POT ROAST.
Have the butcher bone and roll three pounds of beef rump; dredge it well with salt, pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat. Put the meat, three cups of boiling water, one bay leaf, one small onion, salt and pepper, two small carrots, two sprigs parsley, one-half teaspoon celery seed, a little flour, one-half teaspoon Worcestershire sauce into a small cooker pail and let it simmer thirty minutes; set in a large pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain; thicken the liquor for gravy.