2 tablespoonfuls of minced carrot.
2 whole cloves.
1 sprig of parsley.
Cut the pork into thin slices and fry until brown and crisp. Take out the pork, and, putting the vegetables into the fat remaining in the pan, cook slowly for fifteen minutes.
Rub half the pepper and two teaspoonfuls of the salt into the piece of meat, and place it in a deep granite-ware pan. When the vegetables are cooked, put them with the meat, first pressing from them as much fat as possible. Into the fat remaining in the pan put the flour, and stir until it becomes a dark brown. Add the water gradually, stirring all the while. Season this gravy with the remainder of the salt and pepper, and boil for five minutes; then pour over the meat in the pan. Add the cloves and parsley. Cover the pan and set in a very moderate oven. Cook for five hours, basting every half-hour with the gravy in the pan. The oven must never be so hot that the gravy will bubble.
This long, slow cooking will make the toughest piece of meat tender; but if it be cooked too fast, the meat will become hard, dry, and stringy. Any of the tough pieces can be used for this dish.
Veal, mutton, chicken, and turkey all can be cooked in this manner. With the light meats use a little celery, if convenient.
Beefsteak Roll.
1/2 pint of strained tomato.
1 egg.