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Beef Braise, Au Pain Perdue

Procure a three-pound piece tender rump of beef with all fat on one side. Cut from a piece of larding pork four long strips fourth of an inch thick. Mix on a plate a tablespoon freshly chopped parsley with half a bean chopped garlic. Roll pork strips in the parsley, etc., then with a large larding needle insert the strips into the lean part of beef. Season with a teaspoon salt and a half teaspoon pepper. Heat two tablespoons lard in a braising pan, add beef and brown fifteen minutes, turning it once in a while, lift up beef, lay on a plate. Add two tablespoons flour to the pan, stir well, then moisten with half pint claret and pint water, mix well and add the beef. Scrape twelve small new carrots, peel twelve small white onions and brown in a tablespoon melted butter in a frying pan for eight minutes, or till a nice brown, and add to beef. Tie in a bunch two branches parsley, one of chervil, one of garlic, a sprig thyme, one bay leaf and one clove, add to beef. Season with a teaspoon salt, half teaspoon pepper, cover pan and boil ten minutes, then set in moderate oven two hours. Remove, dress beef on a hot dish, skim off fat from surface of sauce, boil ten minutes. Remove the bunch of herbs, pour contents of pan over beef, arrange twelve slices of pain perdue around beef and serve.