Take the salt pork, carrot, turnip, onion, and celery. Mix them together and spread them on a baking pan, reserving one half cupful for the top of the meat. On the bed of vegetables place the piece of beef. Dredge it with flour. Place it in hot oven to brown for twenty to twenty-five minutes. Then add the stock or water; a bouquet of herbs, consisting of the parsley, peppercorns, cloves, bay-leaf; spread the one half cupful of vegetables over the meat; add the salt to the pan, cover it closely with another pan, reduce the heat of the oven, and cook very slowly for four or five hours.
Double pans are made which are especially good for braising, where the steam should be confined as much as possible, and the basting is done automatically. These pans should not be used for baking meats. If very close fitting pans are not used, the water must be renewed when necessary, and basting done frequently. The success of this dish depends upon slow cooking. Strain the sauce from the pan, season with salt and pepper; pour a little of the sauce over the meat; serve the rest in a sauce-boat. It is very like a Spanish sauce. The vegetables may be served around the meat if desired. This way of cooking can be done in a pot if more convenient, and is then called a pot roast.