Take a good piece of beef, beat it, flatten it, roll it and tie it. Put in here and there small pieces of bacon, about an inch long and a quarter of an inch thick (this is easily done with a special skewer called lardoir, which plays the part of a needle), sprinkled with salt and pepper.
Put into a saucepan onions and carrots cut in round pieces, skins of bacon and a calf’s foot; stand the beef on this layer, cover the saucepan and cook for about twenty minutes on a moderate fire. Remove from the fire, add a liqueur glass of brandy, a glass of claret, a little parsley and enough consommé to cover the meat. Cover again and simmer for three or four hours. Remove the string. Place the carrots and onions round the meat, and pour the sauce over.