"Set it over a slow fire, and after it has stewed an hour, salt and pepper it. Then stew it slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let it nearly boil away.
"When tender all through, take the meat from the pot, and pour the gravy in a bowl. Put a lump of butter in the bottom of the pot, then dredge the meat with flour, and return to the pot to brown, turning it often to prevent its burning.
"Take the gravy that you have poured from the meat into the bowl, and skim off all the fat. Pour the gravy in with the meat, and stir in a large spoonful of flour. Wet with a little water. Let it boil up to ten or fifteen minutes, and pour into a gravy dish.
"Serve both hot, with the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days."
(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)
More "Lost" Beef Recipes
Steak Diane (1965)
Beef Stroganoff with Coffee (1981)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)