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Beat a piece of rump steak, or fillet to make it tender; sprinkle it well with salt and some chopped herbs, and leave it for an hour; then lard it and marinate it as follows: Half a pint of red wine (Australian Harvest Burgundy is best), half a glass of vinegar, a pinch of spice, and a bouquet of herbs; leave it in this for twenty-four hours, then take it out, drain it well, sprinkle it with flour, and roast it for twenty minutes before a clear fire, braize it till quite tender, then press and glaze it. The thin end sirloin is excellent cooked this way. Serve cold. of a No. 78. Manzo con sugo di Barbabietole (Fillet of Beef) Ingredients: Beef, beetroot, salt.

Cut up three raw beetroots, put them into an earthenware pot and cover them with water. Keep them in some warm place, and allow them to ferment for five, six, or eight days according to the season; the froth at the top of the water will indicate the necessary fermentation. Then take out the pieces of beet- DECAMERON root, skim off all the froth, and into the fermented liquor put a good piece of tender rump steak or fillet with some salt. Braize for four hours and serve.