Cut out the bone from a piece of good beef. Pound the beef well to flatten it and rub with a mixture of salt, cloves, lemon peel, marjoram and pepper. Let it stand overnight. In the morning, remove the excess salt. Cook some diced bacon in a large roasting pan and place the beef on top of it. Cook for 15 minutes. Smother the beef with chicken or pigeon blood and continue to roast while basting with blood. When outside of meat becomes crusty, pour on a mixture of 1 part wine, 1 part vinegar and 2 parts water. Cover with wet paper, and braise for 3 hours. Serve gravy with meat.
© 1982 All rights reserved. Published by George Lang (estate).