Wipe three pounds of beef cut from the rump, then place it in a kettle in which is some hot suet drippings, browning well.
Add a medium sized onion cut in slices,
a large carrot scraped and cut into slices an inch thick, a level tablespoonful of salt, and cover with boiling water. Place on the lid and simmer until the meat is tender. It may be left whole, but will require less time to cook tender if cut into pieces about the size of small apples.