Larded Beef.
Make perpendicular incisions in your cold roast, having trimmed the top smoothly, and thrust in lardoons of fat salt pork, set closely together. Take the fat from the cold gravy, and add to the latter a little minced onion, a tablespoonful of catsup, and a large cup of boiling water. Lay the meat in a dripping-pan, pour the gravy upon it, invert another pan over it, and cook in a moderate oven about an hour. Turn the meat once, and baste six times with the gravy. Dish the meat; strain the gravy, thicken it with browned flour, boil up and pour into a boat.