- a round of beef (round steak)
- salt and pepper
- a few garlic cloves
- smoked tongue, beef suet, or forcemeat
- 1 lemon
- drippings (beef/pork fat)
- 6 large onions
- forcemeat balls or calf's foot
- Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic.
- Put it in a cool place and let it remain for three or four days in winter (a few days in the fridge)
- The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides.
- Put the beef in a Dutch oven with some drippings after breakfast— let it be boiling hot before you put the beef in.
- Brown well on both sides, then draw the oven from the fire and let it simmer for three hours
- Pare and halve six large onions, stew them over the beef
- Let it continue to simmer for three hours longer, add forcemeat balls, or a calf’s foot
— Mrs. Eugenia Phillips, Washington, D. C.