Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices.
Stewed Beef
Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. Season with salt and pepper one hour before serving. Remove meat and thicken liquid, allowing one and one half tablespoons of flour for each pint of liquid.
Pot Roast
Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water. Cook slowly in oven until meat is tender, keeping only enough water in kettle to prevent burning. When nearly done, sprinkle with salt and pepper. Serve with a [Brown Gravy] made with water in the pan.
Beef Ragoût
Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning.
Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours.