• 2 lb. rump of beef
• 1 glass claret juice of ½ lemon

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 mari