Take out the fillet from beneath a rump of beef, take off all the fat,
and cut it into slices (lengthwise) half an inch in thickness, beat
them well with the cutlet-bat, which previously dip in water, then cut
them into ten or twelve escalopes, the size and shape of fillets of
chickens, lay each piece upon the table, season with pepper, salt, and a
little chopped eschalots, cut two very thin slices of fat bacon to each
escalope of beef, trim the bacon to the same size and shape, egg over
the escalopes of beef, and stick a piece of the bacon upon each side of
them, then egg all over and throw them into a dish of bread-crumbs mixed
with chopped lean cooked ham; take them out, beat lightly with your
knife, put a little oil in a sauté-pan, place it over a moderate fire,
when quite hot put in your escalopes, fry a nice colour, and dress in
crown upon a thin border of mashed potatoes, glaze nicely; sauce over
with a sauce reforme (No. 35), and serve.