Prepare and dress the noix as in the last, then have prepared twenty
young carrots, twenty young turnips, and twenty young onions, prepared
as described in the article stewed rump of beef à la Flamande (No. 428),
dress them tastefully upon your dish upon a thin border of mashed
potatoes, place the noix in the centre and have ready the following
sauce: mix the glaze from the vegetables with a quart of brown sauce
(No. 1), and half a pint of the gravy from the noix, (but quite free
from fat,) in a stewpan, place it over the fire and reduce till it
becomes a thickish demi-glace, keeping it well skimmed, sauce over the
vegetables, glaze the noix and serve.