Another way.
Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this very gently, closely covered, for four or five hours; but take care the meat does not go to rags, by being done too fast. Take up the meat, and strain the gravy over it. Have turnips cut into balls, and carrots into shapes, and put them over the meat.