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Roulade of Beef, Arlequin

Procure a piece of the flank of beef, of three pounds, twice as long as wide; trim off the fat, split it in two in the center, crosswise, without separating. Season with a teaspoon salt and half teaspoon white pepper. Prepare a stuffing as follows: Three raw country sausages, skinned, two ounces fresh bread crumbs, one saltspoon thyme, half tablespoon chopped parsley, one ounce cooked lean ham cut into small pieces, to raw eggs, one saltspoon grated nutmeg, half teaspoon salt, half teaspoon white pepper and one medium-sized onion, finely chopped and lightly browned in butter. Thoroughly mix the whole together until well amalgamated, and then spread the stuffing evenly over the cut-apart beef. Roll up lightly tie all around with a string. Place a mirepoix in a large frying pan, lay the roulade on top, drop two tablespoons melted lard at the bottom of the pan, place the pan in a hot oven to bake for twenty-five minutes, or until a nice golden tint. Then add two tablespoons flour, stir it well in the bottom of the pan with a spoon; add to the pan one gill claret, half pint hot broth or water, one gill tomato sauce and one gill demi-glace. Mix well again; reset the pan in the oven and bake fifty-five minutes, turning the beef occasionally. Remove, untie, place on a hot dish and keep warm. Strain the gravy through a Chinese strainer into another saucepan, skim off the fat from the surface and let the sauce reduce on the fire to three-quarters of a pint; add three good-sized sliced pickles and three sweet Spanish peppers (red) cut into small, square pieces. Briskly cook for five minutes more, untie the roulade, pour half of the sauce over it. Pour the other half into a saucebowl and serve separately.