Use Clod or Under Round
The day before the beef is to be served rub it all over with the following, well mixed together:
Then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight. Next day put in the bottom of the roasting pan:
Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently.
Serve garnished with the vegetables. Make a brown sauce from the stock left in the pan.
This is a very good way to prepare meat in warm weather, as the spices enable it to be kept well for over a week. It is excellent served cold with
Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.