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Beef, with Sauce Espagnole

Lard a piece of the inside fillet (from four to five pounds will be a nice size) and lay it--seasoned with salt and pepper--in vinegar for ten or twelve hours. Put it immediately to roast before a quick fire, baste well with butter and the drippings from the meat. When done, glaze over the top, and serve with the above sauce (see various recipes for SPANISH SAUCE). Time to roast, quarter of an hour to the pound.