LOMA DE VACA
Take a quarter of a pound of suet, slice thin and fry until thoroughly melted. Put a sliced onion in this and fry until brown; then put in a four-pound roast of beef and brown on all sides. Take the juice of a large tomato, the pulp of a chile pepper, two whole cloves, one teaspoonful of vinegar, one of sugar, salt, and a dash of pepper, and put in the pot with the meat. Add a little water, just enough to keep from scorching, cover tightly, set on the back of the stove and cook slowly until tender. Serve with brown gravy.