Pot Roast.
3 pounds of a tough piece of beef.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
2 level tablespoonfuls of flour.
1 whole clove.
1 pint of boiling water,
1 gill of cold water.
Wipe the meat and season it with the salt and pepper. Put it in an iron or granite-ware stewpan, and set it on a part of the range where it will brown slowly. Turn it frequently. Cook the meat in this manner for thirty minutes. Now add a gill of boiling water, and draw the stewpan to a part of the range where the contents will cook slowly for four hours. Add a gill of boiling water whenever the liquid in the stewpan becomes low. When the meat has been cooking for three hours, mix the flour smoothly with a gill of cold water, and turn into the gravy in the stewpan. Add enough boiling water now to make the full pint; the whole clove also may be added. Cook the meat an hour longer; then serve on a warm platter, with a part of the gravy poured over it. Serve the remainder of the gravy in a bowl.