Take four ribs of beef, and saw the rib bones asunder in the middle;
pass your knife under, and detach them from the flap; then take the
chine bones from the fleshy part, sawing them off the ribs so as to
leave but about four inches of the flat rib bones underneath; then lard
the thick part through and through with fat bacon like the sirloin, fold
the flap over so as to form a nice square piece, tie it with string to
keep its shape, and roast three hours in vegetables, in the same manner
as described for fillet of beef; when done, take off the string, glaze
and salamander, place it on your dish, with a square croustade of bread,
with a cannon and anchor also cut from bread upon it, at the head of the
dish, and have ready the following sauce: chop very fine ten eschalots,
ten fresh mushrooms, and half a pound of lean ham, put them into a
stewpan with four glasses of sherry and two of Chili vinegar, add a
bunch of parsley, two bay-leaves, the rind of half a lemon, and four
cloves; put them into the stewpan, let all simmer ten minutes, then add
fifteen spoonfuls of tomata sauce (No. 37), twenty of white sauce (No.
7), and ten do. of consommée; reduce the sauce until rather thick, but
it must be transparent, season with a little cayenne pepper, a
teaspoonful of sugar, and a little salt, if required; pass it through a
tammie into another stewpan, boil it up, and pour round the beef.