Take a piece of beef, lard it with strips of bacon, sprinkled with salt and pepper, season it on all sides, tie it well and soak it in claret for a couple of hours, turning it occasionally. About a pint would do for a piece of beef weighing about four to five pounds. Drain it and fry it in butter on all sides, so as to close the meat, which should retain its juice during the lengthy process of braising. Put it in a saucepan, pour over it the wine in which it has soaked,
If you want to serve it cold the following days, this is the best way to prepare it. Remove the beef, cut it in slices, and put these in a hollow serving dish; arrange the “trimmings, ” and pour the gravy evenly, so as to cover the slices of meat; when cold it will be succulent jelly.