Trim and lard a fillet as directed, cut in thin slices six onions, two
carrots, three turnips, three heads of celery, and a leek; put them into
a dish large enough to hold the fillet, then put a quart of vinegar into
a stewpan, with a pint of broth; when it boils put in a few peppercorns,
nine cloves, two blades of mace, four bay-leaves, a sprig of thyme and
sweet marjoram, a small bunch of parsley, half a pound of brown sugar,
and a little salt, let it boil twenty minutes and pour it over the
vegetables; when it gets cold lay in the fillet of beef, covering it
over with the vegetables, let it remain in this pickle six days, turning
it every day; when ready to cook roast it in paste as in the previous
article, brown it with the salamander, serve it in the middle of the
dish, make a low border of mashed potatoes round it, have ready potatoes
fried (and cut in slices in the shape of cotelettes) dish them upon the
border of mashed potatoes round the beef, have ready the following
sauce: put a quart of poivrade sauce (No. 32) in a stewpan, when it
boils add twenty French olives (stoned), twenty small pickled onions,
and twenty pickled mushrooms; pour the sauce round the beef but not over
the potatoes; an ounce of anchovy butter may be added to the sauce if
approved of. You can also braise the fillet in a baking dish in the oven
with the marinade it is pickled in.