Take seven or eight pounds of a rump of beef (or of any other tender joint), free from bone, and skewer it firmly into a good shape. Put two ounces of butter into a thick saucepan or stewpan, and when it boils stir to it a tablespoonful of flour; keep these well shaken over a gentle fire until they are of a fine amber colour; then lay in the beef, and brown it on both sides, taking care that it shall not stick to the pan. Pour to it by slow degrees, letting each portion boil before the next is added or the butter will float upon the surface and be difficult to clear off afterwards, three quarters of a pint of hot water or gravy; add a bunch of savoury herbs, one large or two small carrots cut in thick slices, two or three moderate-sized onions, two bay-leaves, and sufficient pepper and salt to season the gravy. Let the meat simmer gently from four to five hours, and turn it when it is half done. When ready to serve, lift the beef into a hot dish, lay the vegetables round, and pour the gravy over it, after having taken out the herbs and skimmed away the fat. In France, half or the whole of a calf’s foot is stewed with the beef, which is there generally larded with thick lardoons of fat bacon. (For larding.) Veal dressed in this way is even better than beef. The stewpan used for either should be as nearly of the size of the meat as possible.