Take breast of beef or veal, without fat or bones, quickly rinse off
meat and wipe with a cloth. Place in a stew-pot with one chopped
onion, one sliced tomato, a bay leaf, season with pepper and salt, add
a small quantity of hot water, cook, closely covered, several hours.
To be tender this meat requires long, slow cooking, when it cooks and
browns at the same time. Strain the broth and thicken for gravy and
pour around the meat on platter when serving.