In the Middle Ages, saltfish was cooked with meat, as it still is in the Caribbean. Anchovies were the great fashion in the Georgian Age so this is their adaptation of the earlier idea.
Mash half of the anchovies with the butter, melt in a pan and brown the beef in it. Remove the meat and discard the butter. Using a larding needle or a sharp knife, make small holes in the meat and insert the remaining anchovies.
Finely chop the carrots, onion and celery and combine to make a mirepoix. Place the mirepoix of vegetables on the bottom of a heavy pan or casserole. Put the beef on top and pour over the stock. Bring to the boil, then cook gently for 1½hours, uncovered. Cut into slices for serving.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.