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Beef, Marinade

A pickle should be made on the day previous to the marinade being required, that the meat may lie in it the full time necessary. Extract, by stewing, all the flavour from the following ingredients, with a half pint each of vinegar and water;--One clove of garlic, some sliced carrots and onions, a few peppercorns, and a little salt. Strain, and let it become cold. Cut into slices one pound of beef from the inside of a sirloin, and lay them in the pickle for twenty-four hours. Have ready a little nice brown gravy, and simmer the slices in it till they are quite tender. Blend together a little butter and flour, add this to the gravy, with a glass of port wine, two dessert-spoonful of shallot vinegar. Serve with the sauce poured over the meat. Time to simmer, three-quarters of an hour. Probable cost, without meat, 1s. Sufficient for three persons.