Braised Beef, with Horse-radish Sauce.
Braise five pounds of fresh beef (not too lean), with an onion and a carrot sliced, two or three sprigs of parsley, four or five cloves, a little celery, if you have it, pepper, salt, and about a quart of boiling water. Cover it tightly, and let it cook about three hours, replenishing with a little boiling water, if the steam escapes too much.
Sauce.—Simmer together for quarter of an hour half a cupful of grated cracker, half a cupful of grated horse-radish, one cupful of cream, a table-spoonful of the fat from the top of the water in which the beef is cooked, salt, and pepper.
Place the beef on the platter in which it is to be served, and pour the sauce around it. Garnish with parsley.