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Grenadines of Beef

Cut up a sufficient quantity of the undercut of the rump of beef into cutlets a third of an inch thick, lard them with thin strips of bacon, and place in a saucepan with a small piece of butter, lightly sprinkling the upper side with pepper and salt. Cook very slowly for fifteen minutes, without approaching frying, and then turn on the other side and pepper and salt the upper, cooking for fifteen minutes longer. Have in readiness half a pint of good brown gravy thickened with a little flour, coat the grenadines with this, place on the dish for serving, pour the gravy over and garnish with sprigs of cauliflower, Brussels sprouts.