3 lb Lean beef
1/4 lb Butter
1 ts Salt
1/2 c  Good rum
Bay leaf
6 x  Onions
Clove garlic
5 x  Pepper corns
1 ts Sugar
1 tb Grated Horseradish
6 x  Carrots
6 x  Potatoes

Saute a minced clove of garlic in a little butter untill butter is well
flavored. Remove the garlic, and place the meat in the butter, brown it
well on all sides. Add the rum and then place the meat and liquids in a
kettle, adding enough water to cover.
Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill
water is reduced one-half and meat is nearly done. Now add whole onions,
carrots, and potatoes, and cook in the liquid. Test untill all are done.
Then remove from the liquid, which is now made into gravy by thickening
with a little flour and water smoothly mixed. (Old recipe from the “Halfway
House” Madrid, Maine)