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Cotes of Beef with New Carrots

Procure two single ribs tender beef. Neatly trim all around, season with good teaspoon salt and half teaspoon pepper. With a larding needle insert a few strips of larding pork on surface of each rib. Heat one tablespoon melted butter in a braising pan, place the cotes in the pan, one beside another, and gently brown on range ten minutes on each side. Add twelve sliced new carrots and brown five minutes more. Moisten with one gill claret. Cover pan and let reduce ten minutes. Pour in one gill demi-glace and one gill tomato sauce. Finely chop four sound shallots, two branches parsley, half a bean garlic, a few branches chives, and add to pan. Set in oven twelve minutes. Remove ribs, dress on a hot dish, slowly boil sauce ten minutes on range. Skim off fat from surface of gravy, then pour contents of pan over ribs and serve.