Take up the meat, removing it from the bones; also remove the marrow from the bones. Put the meat and marrow into the stewpan with the sauce. Draw the pan forward and let its contents boil up once. Serve on a hot dish with a garnish of potato cubes.
The remainder of the liquor in which the shin was boiled may be used for a soup the next day.
To prepare the potatoes, pare raw ones, and cut them into inch cubes. Put these in a stewpan, and cover with boiling water. Cook them for fifteen minutes, counting from the time the cover is placed on the stewpan. At the end of that time pour off all the water and sprinkle salt over the potatoes,—half a teaspoonful to a pint of the cubes. Place the stewpan on the fire for about one minute; then shake well. For three persons cook a pint and a half of cubes.
Pot Roast.
3 pounds of a tough piece of beef.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
2 level tablespoonfuls of flour.
1 whole clove.
1 pint of boiling water,