Stew the beef as directed in the last, likewise thirty-six onions,
stewed in the same way as there directed; make a border of mashed
potatoes round the dish, place the beef in the centre, and dress the
onions round upon the potato; place a fine Brussels sprout on the top of
each onion (or a little sprue grass or green peas if in season), then
put a quart of brown sauce (No. 1), in a stewpan, with four spoonfuls of
tomata sauce and the glaze the onions were cooked in; boil well five
minutes, keeping it stirred and well skimmed, pour over the onions,
glaze the beef, brown it with the salamander, and serve. You may put a
very white cauliflower at each end of the dish, if you have any. In
making the border of mashed potatoes on your dish, be sure and leave
sufficient room for the beef, as you can (and it is the best way) dress
the onions and garniture on it first, and not place the beef on till
ready to serve; for the fat running from the beef it would spoil the
appearance of the sauce if it remained long on the dish before serving.