Dredge it quickly with flour, set into a hot oven, and brown thoroughly.

Baste once with the gravy, and dredge again, the whole operation requiring about half an hour.

The water in the pot should have been reduced to about a pint.
Pour this into the roasting-pan after the meat is taken up, skimming off every particle of fat.

Thicken with a heaping tablespoonful of browned flour, stirred smooth in a little cold water, and add a tablespoonful of catchup and two of wine, if desired, though neither is necessary.

Taste, as a little more salt may be required.
The thick part of a leg of veal may be treated in the same manner, both being good either hot or cold; and a round of beef may be also used without spicing or stuffing, and browned in the same way, the remains being either warmed in the gravy or used for hashes or croquettes.
BEEF A LA MODE (_Virginia fashion_).
Use the round, as in the foregoing receipt, and remove the bone; and for eight pounds allow half a pint of good vinegar; one large onion minced fine; half a teaspoonful each of mustard, black pepper, clove, and allspice; and two tablespoonfuls of brown sugar.