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.
Use six or seven pounds of the upper round of beef for this dish. (It is very good cold when properly cooked.) The success depends upon very slow cooking. The vegetables give it a distinctive flavor.
Make several deep incisions into the meat with a thin, sharp knife, or with a steel. Press into them lardoons of salt pork about half an inch square, and two or three inches long. This is called daubing, and the butcher will ordinarily do it if requested. Put trimmings of pork, or two tablespoonfuls of drippings, into the bottom of a large iron pot. When it is hot, put in the meat, and brown it on all sides by turning it to the bottom of the pot. This will take about half an hour. Next dredge it with flour, and brown that also. Then put a small plate under the beef to lift it a little off the bottom of the pot, and prevent its burning. Fill the pot with enough boiling water to half cover the meat. Add a half cupful each of sliced onions, carrots, and turnips, and a sprig of parsley. Cover the pot very tight, so the meat will cook in steam; and simmer it for four or five hours. Add more boiling water when necessary. When the meat is done, place it on a hot dish. Place some of the vegetables around and over it. Make a gravy as follows: put into a saucepan a tablespoonful of butter; when it bubbles, add a tablespoonful of flour, and stir until it is browned; then add a cupful of liquor strained from the pot in which the beef was cooked. If there is not a cupful of liquor in the pot, add enough hot water to make that quantity. Season with pepper and salt. This will resemble a Spanish sauce. It can be poured over the meat, or served separately.