Boeuf Bourguignon (I)

• 2 lbs. of shoulder of beef without bones cut in squares of about 2½ inches.
• 3 tablespoons

Melt the lard in a Dutch oven; when it smokes brown the salt pork and remove, brown the onions and remove. Then place the pieces of meat side by side and brown on all sides. Add the salt pork and flour, stirring with a wooden spoon. Add the wine well heated, stir well. Add the clove of garlic, the orange peel and the bouquet. Cover hermetically and cook over low flame for 3½ hours. If the wine