Larded Beef.
Thrust lardoons of fat salt pork quite through your cold roast, when you have trimmed off the ragged parts. Put into a deep pan; strew with chopped herbs, and minced onion, pepper, salt, and four or five whole cloves; also, a tablespoonful of chopped green pickle. Half cover with broth made from yesterday’s skimmed gravy, and a little soup-stock. Cover the pan closely, set in a moderate oven, and cook one hour—more, if the piece be large. Turn, when the time is half gone. Dish the meat, strain, and thicken the gravy. Give it one boil; pour a little upon the meat, the rest into a boat.