Put two tablespoonfuls of dripping or lard in a frying-pan, and brown the meat on all sides.

This will take about half an hour.

Now put the meat on a trivet in the kettle; half cover with boiling water; and add a tablespoonful of salt, a teaspoonful of pepper, an onion and a small carrot cut fine, and two or three sprigs of parsley.

Cook very slowly, allowing half an hour to a pound, and make gravy by the directions given for it in the preceding receipt.
_Braised beef_ is prepared by either method given here for _a la mode_ beef, but cooked in a covered iron pan, which comes for the purpose, and which is good also for beef _a la mode_, or for any tough meat which requires long cooking, and is made tenderer by keeping in all the steam.
BOILED MUTTON.
A _shoulder_, or _fore-quarter_, of mutton, weighing five or six pounds, will boil in an hour, as it is so thin.

The _leg_, or _hind-quarter_, requires twenty minutes to the pound; though, if very young and tender, it will do in less.