(Recipe #16, pages 79 – 80)
Take a piece of top round weighing about 8 pounds, aged 2–4 days depending on the time of year, pound it vigorously, sprinkle with salt, place it in a pot on a few slices of pork fat, 2 onions, 1 carrot, bay leaves, tarragon, and whole spices. Add equal parts of beer (which must not be bitter) and water, enough to cover the meat halfway, 1 cup of vinegar, and 1 tablespoon of pear honey or syrup, and stew tightly covered for 3 hours. To serve skim off the fat, add some flour to the gravy, force it through a sieve, and serve it with the meat.
Translated by David Green.