Prepare and dress the fillet as directed (No. 417), dress it plain on a
dish and have ready prepared the following sauce: cut in thin slices two
onions, half a carrot, one turnip, half a head of celery, two
bay-leaves, a sprig of thyme, a bunch of parsley, three cloves, one
blade of mace, and a quarter of a pound of lean ham; put them into a
stewpan with two ounces of butter, stir it over a brisk fire till
getting rather brown at the bottom, then add four tablespoonfuls of
tarragon vinegar, let it reduce to half, then add a quart of brown sauce
(No. 1) and a pint of consommé (No. 134), stir it until boiling, then
place it at the corner of the stove to simmer a quarter of an hour, skim
it, then add a tablespoonful of chopped mushrooms, a little grated
horseradish, and three tablespoonfuls of currant jelly; boil it quickly
five minutes, and pass it through a tammie into a clean stewpan, add a
quarter of a pound of Smyrna raisins well washed and soaked, pour the
sauce over the beef, garnish with scraped horseradish and hard-boiled
eggs cut in quarters lengthwise and laid near the rim of the dish.