Braised Rib of Beef

Select a chuck-rib of beef, cut very short, cut off the chine bone, leaving only
the rib, then tie with a string and place in a stewpan just large enough to contain it.
Add a couple of pints of broth, a gill of brandy, a little salt, pepper and an onion, a
clove, some sweet herbs and a carrot. Cover the pan and boil slowly for two hours.
At the expiration of that time, if tender, place on a dish, and keep it warm while
preparing the gravy, which is made as follows : Strain the stock in which the meat
has been cooked, and take off all fat, reduce it one-half over the fire, and pour over
the meat, garnishing with macaroni, noodles or vegetables, arranged around the dish
in small heaps.