TO BOIL A ROUND OF BEEF.
Put on a large pot with plenty of cold water, tie the meat up in a nice round shape, and secure it tightly with skewers. It must never be allowed to boil too fast, as that spoils salt meat. Garnish round the base with nice-shaped carrots, and a cup of its liquor coloured with browning over a few Brussels sprouts in four bunches round the dish. Boil the beef fifteen minutes to the pound.