Have twelve good cotelettes well-trimmed, lay them in a basin and pour a
quart of good marinade hot over them (see filet de bœuf à la
Bohémienne, No. 426), let them remain four or five days, turning them
occasionally; when wanted take them out, dry on a cloth, dip in flour
and broil them quickly over a sharp fire, dress in crown like the
cotelettes reform, and have ready the following sauce: a gill of the
marinade in a stewpan, with two spoonfuls of tomata sauce (No. 37), six
of brown sauce, and a piece of glaze the size of a walnut, reduce till
it becomes half glaze again, then add a spoonful of red-currant jelly,
three anchovies well washed, and cut into small diamond-shaped pieces,
also twenty pieces of gherkins cut in the same shape, let warm in the
sauce, which pour over and serve. The cotelettes may be bread-crumbed if
required.