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Rump of Beef, Bernoise

Procure a three-pound slice round of beef, season it with a teaspoon salt and half teaspoon white pepper and keep on a dish.

Plunge a quarter pound spaghetti in a quart boiling water with half teaspoon salt and boil for twenty-five minutes; drain, cut into small pieces and return them to the same pan, but without water. Place an ounce of butter in a frying pan with three tablespoons bread crumbs, toss on the fire until a light brown colour, and pour it over the spaghetti with an ounce grated Swiss and half ounce grated Parmesan cheese; season with half teaspoon salt and mix well. Plunge six even-sized green peppers in boiling water for two minutes, lift up, cut a small round piece off at the bottom of each; scoop out the interiors and fill them up with spaghetti, place the covers on and lay them on a lightly buttered tin; set in the oven for fifteen minutes, remove and keep warm. Heat one and a half tablespoons melted butter in a large frying pan, lay the beef in it and cook for twelve minutes on each side. Remove, place it on a large dish. Place in the same pan one finely chopped onion and six well-trimmed fresh okras cut into slices; cook them for eight minutes, occasionally stirring. Pour half gill claret and one gill demi-glace over, add half a sound, crushed bean garlic and one teaspoon freshly chopped parsley; mix a little, boil for seven minutes, pour the sauce over the rump of beef, arrange the peppers around and serve very hot.