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Beef a La Mode

Procure a three-pound piece tender rump of beef, nicely trim all around and insert a few thin strips larding pork. Place the meat in a basin, season with a tablespoon salt and half teaspoon pepper, adding one gill vinegar, one gill claret, one bay leaf, a saltspoon thyme and a sliced onion. Let them marinade for four hours, turning over once in a while. Take up the beef, drain well, place in a saucepan with one ounce butter and let brown until a nice colour. Then place it on a hot dish.

Add one ounce flour to the butter of the pan, briskly stir and let get a nice brown; add the marinade liquor, with one gill tomato sauce and one gill demi-glace. Mix well and let come to a boil. Skim all the fat from the surface of the sauce; place the beef in the sauce, add two scooped carrots-in Parisian potato shape-twelve very small sound onions, previously browned in half a tablespoon butter for two minutes, and a clove crushed garlic. Cover the pan and place in a hot oven to braise for two hours. Remove, dress the beef on a hot dish, carefully skim the fat from the gravy, arrange the carrots and onions in groups around the dish, strain the sauce over the beef and serve.