Pot-au-feu

Cook the boned beef in water until about three-quarters done.

Remove half of the beef to preserve.

Strain the broth and let it cool.

Bottle the broth, sealing and wrapping each bottle in sacking.

Place the remaining beef in wide-mouthed bottles, covering with some broth.

Seal and wrap these bottles in sacking.

Place the bottles upright in a boiler filled with fresh water, covering them up to the cordline.

Cover the boiler and wrap it with a wet cloth to prevent evaporation.

Heat the water-bath to boiling and maintain for one hour.

After an hour, extinguish the fire and let the water cool for half an hour.

Drain the water from the boiler and uncover after another half hour.

Remove the bottles and jars after one to two hours.

Seal the stoppers with white resin the next day.