• 2 lb. rump of beef
• 1 glass claret juice of ½ lemon
• 1 small onion
• 2 cloves
• salt and pepper
• bouquet garni
• 1 oz. butter or fat
• 10 button onions
• 1 oz. flour
• 1½ pt. stock
• 2 bacon rashers
• 2 carrots

Trim and bone the meat. Place it in a bowl with a marinade made from the claret, lemon juice, finely-chopped onion, cloves, salt, pepper and bouquet garni. Leave for 2 hr., basting frequently. Melt the fat in a stewpan, drain the beef well and fry until brown. Fry the button onions at the same time. Remove both from the pan, add the flour and fry until nut brown. Then add the stock and the marinade in which the meat was soaked and stir until boiling. Replace the meat and the onions and season to taste. Cover the meat with the bacon rashers. Add the carrots, thinly sliced, and cook gently for 2½ hr., stirring occasionally. When tender, place on a hot dish, strain the liquid in the saucepan and pour over the meat.