ROAST FILLET OF BEEF (Larded)

Ingredients

• About 4 lbs. of the inside fillet of the sirloin
• 1 onion
• a small bunch of parsley
• salt and pepper to taste
• sufficient vinegar to cover the meat
• glaze
• Spanish sauce, No. 411

Instructions

1. Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours.
2. Roast it before a nice clear fire for about 1-1/4 hour, and, when done, glaze it.
3. Pour some Spanish sauce round the beef, and the remainder serve in a tureen.
4. It may be garnished with Spanish onions boiled and glazed.