Take a piece of beef that is rather tough or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, a carrot, and a parsnip; lay these on top of the meat, and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it. Let them come to a boil, skim off all the scum; then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water and add to it. You can then taste it, and add more seasoning if necessary. The spice may be omitted if you choose.
Lamb Chops.
Broil fifteen minutes over clear coals. Season with butter, pepper, and salt.
Broiled Veal.
Cut veal into thin slices, and broil twenty minutes. Season with butter, pepper, and salt. This is the most unsavory method of cooking veal, and I would not recommend it.
Fricassee of Veal.
Fry eight slices of salt pork, brown. Take out the pork, and put in thin slices of veal, which have been cut from the leg. Sprinkle with salt and pepper, and fry brown. When all the veal is fried, mix with the boiling fat two tablespoonfuls of dry flour; stir until there are no lumps, and the flour is brown; then add two cups of boiling water, and season with salt and pepper. Lay the veal in this gravy, and simmer fifteen minutes. Dish, and pour the gravy over the meat. If for dinner, garnish with boiled rice, and serve plain boiled potatoes.
Mutton Chops.
Cut the chops from the loin or the neck; broil as you do beefsteak, and serve in hot dishes.