Round Buttock Top, Parisian Style

Lard a round top of beef of from ten to twelve pounds with large lardings of pork, season with pepper, nutmeg and chopped parsley; line a brazier (stewpan) with slices of pork, set the meat on top, and put the pot without its cover into a hot oven. When the meat is well colored, moisten with some broth (No. 194a), adding a garnished bunch of parsley with thyme, bay leaf, and a clove of garlic. It will take from five to six hours to cook, according to the size of the piece of meat, and after it is well done, drain off the gravy, strain it through a fine sieve, remove all the fat, and reduce it in order to obtain a rich gravy; take away one third of this. Add to the remaining two-thirds, a puree of tomatoes (No. 730), also some espagnole sauce (No. 414). Dress the beef on a dish, surround it with small carrots cut pear-shaped, and previously blanched and cooked in a very little white broth (No. 194a), so that they are reduced to a glaze, also some small glazed onions. Pour some of the gravy over the meat, and serve the rest in a separate sauce-bowl. A sirloin of beef can be used instead of the round top.