It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Beef	6	Servings

INGREDIENTS

2	tb	Salad or peanut oil
2	lg	Slices fatback
1 1/2	c	Carrots; diced
2	lb	Rump roast, cut into 1/4-in slices
2	md	Onions
1		Cl Garlic; minced fine
2		Shallots; finely chopped
1/2	lb	Mushrooms; chopped
1/2		Bottle Burgundy wine
1/3	c	Cognac
		Salt; to taste
		Freshly ground black pepper to taste

INSTRUCTIONS

Recipe by: The New York Times Cookbook 1. Pour the oil into the bottom of a
two-quart flameproof casserole and add one slice of the fatback.
2.  Add the diced carrots and cover them with a single layer of one-third
of the sliced beef.  Sprinkle with salt and pepper.
3.  Sprinkle the meat with half the onions, garlic, shallots and mushrooms.
4.  Cover with a layer of half the remaining beef and sprinkle with more
salt and pepper.
5.  Add the remaining onions, garlic, shallots and mushrooms and cover with
a final layer of the remaining beef. Top with the second slice of fatback.
6.  Pour the burgundy and cognac over all.
7.  Season with additional salt and pepper.
8.  Place the casserole over high heat and, when it begins to simmer, cover
and lower the heat.  Cook 3 1/2 hours.
While the casserole is cooking the liquid should barely bubble.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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