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Cotes of Beef, Romaine

Procure two single ribs of beef, trim off a little of the fat. Season all over with good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a braising pan, lay in the cotes one beside another and gently brown fifteen minutes on each side. Dress on a hot dish, remove all fat from pan, then pour in one gill claret and let reduce on range until nearly dry, then pour in one gill tomato sauce one gill demi-glace half a bean chopped garlic, half teaspoon chopped chives and twelve sliced canned mushrooms; lightly mix and boil eight minutes. Pour sauce over beef, arrange six timbales macaroni around the beef and serve.