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BEEF, BRAISED (a la Mode)

Trim four pounds of rump of beef, insert some strips of larding-bacon, place the meat in a basin, season with salt and pepper, add the juice of half a lemon, a glass of claret, a bay-leaf, a sprig of thyme, and an onion sliced. Let it stand for four or five hours. Take up the meat, strain well, and fry it in one ounce of butter until it is a nice brown. Place the meat on a dish, stir one ounce of flour into the butter in which the meat was fried, let it get brown, then add the marinade as described above, one quart of stock and a bouquet garni; let it come to the boil, and skim. Replace the beef, add two carrots, previously cleaned and cut into slices, also ten small button onions slightly fried. Simmer gently for one and a half to two hours. Dish up the meat, skim the fat off the sauce, and strain over the beef, arrange the carrots and onions in groups round the dish, and serve. Probable cost, 5s.