To Prepare Shin of Beef

Slice the shin about one inch thick, cutting toward the smaller end so the central round bone is small.

Place the slice in a stewpan, cover with water, add salt, and set on the far end of the grate for three hours, never allowing it to boil.

If the meat is fairly tender, cover it with diced vegetables (carrots, turnips, and one large onion) and move the pot nearer to the fire; let it simmer for another hour.

Push aside the vegetables, remove the meat carefully, and lay it on a dish; pile the vegetables on top of the meat.

Carefully thicken the liquor, browning it with a drop or two of burnt sugar if necessary, and pour the gravy over the beef.

Take about two and a half pounds of the thicker part of the shin, place it in an iron pot with two tablespoonfuls of drippings, and turn it as it browns.

When browned enough, transfer it to a stewpan; add enough water to cover, a large onion stuffed with cloves, and half a carrot sliced.

Let it simmer for four hours, then remove the meat, onion, and carrot.

Thicken the liquor and serve in a dish large enough for plenty of gravy.

If the liquor appears too rich after removing the meat, pour off the fat before thickening.