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Beef, Fillet of, Braised

Take a fillet and roll it together, so as to bring the fat into the centre. Place a few slices of ham and little gravy into a braising or stewpan, on which place the meat; cover it with chopped carrots, celery small onions, a pickled chilli, a gherkin sliced, sweet herbs, mace, a little allspice, and salt. Simmer until the meat is tender. Brown it before the fire, or with a salamander; skim and season the sauce, and serve with vegetables and sauce on the same dish.