RAGOUT OF BEEF.
For six pounds of the round, take one-half dozen ripe tomatoes, or canned tomatoes, and three onions, a few cloves, stick cinnamon, whole black pepper, and salt; cut gashes in meat and fill with small pieces of salt pork; put meat in dish or pan with other ingredients; over this pour one cup water, one-half cup vinegar; cover tightly and bake slowly four or five hours; when done, strain with gravy and thicken with flour.