For four or five pound rump roast of beef. Place in an iron kettle two tablespoons of suet. When melted, brown the roast in the fat. Remove the meat to the cooker kettle and cover with boiling water. Boil slowly thirty minutes, with a little salt. Without removing the cover, place in the cooker for four hours. Add a little of the liquor to the fat, and place the meat in and brown for a few minutes on the stove. Thicken the gravy with flour. The liquor can be used for soup.