Lard the piece of beef along the fibres with large strips of salt pork fat which have been marinated in
Drain and dry the beef well, fry to colour on all sides in butter and place in a braising pan with the fried vegetables. Just cover with the liquid from the marinade plus some veal gravy and
When the meat is two-thirds cooked transfer it to another pan and surround with some button mushrooms cooked in
When ready, remove the beef, glaze it in the oven and serve whole or in slices with its garnish, covered with the sauce which has been reduced if necessary.
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