BEEF À LA MODE

Take a round of fresh beef, and beat it well to make it tender. Rub it all over with salt and pepper. Lard it on both sides with slips of bacon. Lay it in a deep pan with some slices of bacon, a calves-foot, a few onions, a carrot cut in pieces, a bunch of sweet herbs cut small, one or two laurel leaves, some cloves, and a beaten nutmeg. Pour in a half-pint of red wine, a half-pint of white wine, and a spoonful of brandy. Let it stew slowly for at least six hours. Then take it out; strain the gravy, pour it over the meat, and serve it up.

A fillet of veal may be done in the same manner.