Prepare and dress the fillet as described (No. 417), place it in the
centre of the dish, have ready two croustades, the shape and size of
scallop shells, fix one at each end of the fillet on mashed potatoes,
and fill them with fresh scraped horseradish, then have ready the
following sauce: make a mierpoix of two onions, two turnips, one carrot,
one apple, a quarter of a pound of lean ham (cut in thin slices), half a
clove of garlic, one bay-leaf, and three tablespoonfuls of salad oil;
pass the whole twenty minutes over a slow fire (in a stewpan), then add
four tablespoonfuls of Tarragon vinegar, boil it five minutes, add a
pint and a half of brown sauce (No. 1), and a pint of consommé (No.
134); reduce it to half, skim off all the oil, then add six
tablespoonfuls of very red tomate sauce, one ditto of orange marmalade,
and two of currant jelly, let it boil a few minutes longer, pass it
through a tammie into another stewpan, season rather high, have ready a
quarter of a pound of Smyrna raisins (well soaked in water for one
hour), and twelve of the best quality French plums cut in quarters
lengthwise, throw them into the sauce, make it hot, pour round the beef,
which glaze very nicely and serve.