We have a cook book that now has been in the family for about 100 years. It is titled:
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer.
Below is a recipe of from it that I have enjoyed many times over the years. In fact I'm cooking it now!

I make a gravy from the juices when it is done. I server it over noodles with horseradish on the side. [^]
Olds
