You may add turnips (pared and sliced) to the other vegetables.
Fresh pork may be stewed in this manner, or with sweet potatoes.
Trim off some pieces from a round of fresh beef—take out the bone and break it. Put the bone and the trimmings into a pan with some cold water, and add an onion, a carrot, and a turnip all cut in pieces, and a bunch, of sweet herbs. Simmer them for an hour, and having skimmed it well, strain off the liquid. Season the meat highly with what is called kitchen pepper, that is, a mixture, in equal quantities, of black or white pepper, allspice, cinnamon, cloves, ginger and nutmeg, all finely powdered. Fasten it with skewers, and tie it firmly round with tape. Lay skewers in the bottom of the stew-pan; place the beef upon them, and then pour over it the gravy you have prepared from the bone and trimmings. Simmer it about an hour and a half, and then turn the meat over, and add to it three carrots, three turnips, and two onions all sliced, and a glass of tarragon vinegar. Keep the lid close, except when you are skimming off the fat. Let the meat stew till it is thoroughly done and tender throughout. The time will depend on the size of the round. It may require from five or six to eight hours.
Just before you take it up, stir into the gravy a table-spoonful or two of mushroom catchup, a little made mustard, and a piece of butter rolled in flour.
Send it to table hot, with the gravy poured round it.
ANOTHER WAY TO STEW A ROUND OF BEEF,
Take a round of fresh beef (or the half of one if it is very large) and remove the bone. The day before you cook it, lay it in a pickle made of equal proportions of water and vinegar with salt to your taste. Next morning take it out of the pickle, put it into a large pot or stew-pan, and just cover it with water. Put in with it two or three large onion a few cloves, a little whole black pepper, and a large glass of port or claret. If it is a whole round of beef allow two glasses of wine. Stew it slowly for at least four hours or more, in proportion to its size. It must be thoroughly done, and tender all through. An hour before you send it to table take the meat out of the pot, and pour the gravy into a pan. Put a large lump of butter into the pot, dredge the beef with flour, and return it to the pot to brown, turning it often to prevent its burning. Or it will be better to put it into a Dutch oven. Cover the lid with hot coals, renewing them as they go out. Take the gravy that you poured from the meat, and skim off all the fat. Put it into a sauce-pan, and mix with it a little butter rolled in flour, and add some more cloves and wine. Give it a boil up. If it is not well browned, burn some sugar on a hot shovel, and stir it in.
If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg. Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.