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BEEF, RIBS OF (a la Fermiere)

Take a rib of beef, and cover it with slices of bacon well seasoned with herbs. Put into a stewpan a little butter, and let it melt over the fire, and place the rib in it, with some salt and pepper. Expose the meat to the heat of a quick fire, and when sufficiently browned on both sides, set the stewpan farther from the fire, so that it may continue to cook at a gentle heat. As soon as it is sufficiently done, remove the meat, and place it on a dish. Take some small cucumbers, slice, and cook them at a gentle heat in the gravy, and add to the meat before serving.