Put a piece of nicely trimmed Beef in a deep dish, pour over it 1 cup vinegar, and set away in a cold place 3 days, turning and basting the meat with the vinegar frequently every day. After 3 days remove the meat from the vinegar, wipe with a dry towel, cut gashes in the meat and insert strips of fat bacon rolled in a mixture of salt, pepper and ground cloves. Put some butter or drippings in an iron pot, and when hot put in the beef, dredged with flour, and brown nicely on all sides; then add about 2 cups boiling water, 2 carrots and 2 onions cut in pieces, 1 teasp whole pepper, 1 blade of mace, a small piece of lemon peel, and salt to taste. Cover closely and let simmer gently until the meat is tender, then take out the meat and vegetables, strain the gravy, return to the fire and thicken with a little flour. Put the meat on a platter, pour over 1 or 2 tablesp of the gravy, and garnish with the onions and carrots. Serve remainder of gravy in a boat.- [S. E. W., O.