• 1½ lb. neck of beef
• vinegar
• 2 carrots
• 1

Wipe the meat and trim off any skin and superfluous fat. Cut the meat into pieces suitable for serving and place in a dish with the vinegar. Leave for about 1 hr., turning 2 or 3 times; then drain well and dry. Cut the carrots and turnip into dice or Julienne strips for garnishing and keep the trimmings. Slice the onions. Heat the fat in a saucepan and fry the meat quickly until lightly browned