Salt fish was used in old traditional cooking to add flavour to fresh meat. It is still used often in French country cooking and is brilliant with roast lamb.
Mash half the anchovies and blend with the butter; brown the beef in this anchovy butter. Lard the meat with the remaining anchovies.
Chop the vegetables coarsely and place in a large casserole. Set the meat on top, pour over the stock, put the lid on the casserole and
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