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Chachelique, Caucases

Cut two pounds raw beef from rump in quarter-inch slices, place in an earthen jar, add a sliced white onion, half gill vinegar, two tablespoons sherry, half gill white wine, teaspoon salt and half teaspoon freshly crushed black pepper, mix well, then let marinade for two hours. Take up beef, place on a broiler and broil over a brisk charcoal fire for four minutes on each side, remove and dress on hot dish and keep hot. Place marinade in a saucepan and let reduce on open fire to one-third the quantity, then pour in a half gill each demi-glace and tomato sauce, mix with wooden spoon and let boil for eight minutes. Strain sauce through a Chinese strainer over beef, arrange a thin slice of lemon on top of each and serve.