The Beef and Vegetables.
Pare the two turnips and two carrots; string the beans; top, tail and skin the onions, and cook these, with the cauliflower, half an hour in the pint of hot broth, slightly salted. Then add the peas, and cook twenty minutes more. Serve the beef upon a hot dish; slice the turnips and carrots and clip the cauliflower into bunches, and lay, each kind of vegetable by itself, about the meat. Make a sauce by heating and skimming a cupful of the soup-broth, stirring into it a great spoonful of butter rolled in a heaping teaspoonful of flour, and, when it has thickened, seasoning with pepper, salt, a little French mustard, and the juice of half a lemon. Serve in a boat.