Ingredients:
Beef, salt, larding bacon, Burgundy,
vinegar, spices, herbs, flour.
Preparation:
Beat a piece of rump steak,
or fillet to make it tender; sprinkle it well with salt and some chopped
herbs, and leave it for an hour; then lard it and marinate it as follows:
Half a pint of red wine
(Australian Harvest Burgundy
is best), half a glass of vinegar, a pinch of spice, and a bouquet of herbs;
leave it in this for twenty-four hours then take it out, drain it well
sprinkle it with flour, and roast it for twenty minutes before a clear
fire, braize it till quite tender, then press and glaze it.
The thin end of a sirloin
is excellent cooked this way.
Serve cold.
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