steak, ham, salt, pepper, spice, fat bacon, onion,
stock, white wine.

Lard a bit of good rump steak with bits of lean ham, and season it with
salt, pepper, and a little spice, slightly brown it in butter for a few
minutes, then cover it with three or four slices of fat bacon and put it
into a stewpan with an onion chopped up, a cup of good stock, and half
a glass of white wine; cook with the cover on the stewpan for about an
hour. You may add a clove of garlic for ten minutes.

No. 75. Polpettine alla Salsa Piccante (Beef Olives)

Ingredients: Beef steak, butter, onions, stock, sausage meat.

Cut some thin slices of beef steak, and on each place a little forcemeat
of fowl or veal, to which add a little sausage meat: roll up the slices
of beef and cook them with butter and onions, and when they are well
browned pour some stock over them, and let them absorb it. Serve with a
tomato sauce (No. 10), or sauce piquante made with a quarter of a pint
of rich Espagnole (No. 1), and a dessert-spoonful of New Century sauce
(see No. 71 note).

No. 76. Stufato alla Milanese (Stewed Beef)

Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves,
butter, onions, Burgundy.

Beat a piece of rump steak to make it tender and lard it well, cut up
some bits of fat bacon and dust them over with salt, pepper, and a tiny
pinch of cinnamon, and put them on the steak. Stick three cloves into
the steak, then put it into a stewpan, add a little of the fat of the
beef chopped up, an ounce of butter, an onion cut up, and some bits of
lean ham. Put in sufficient stock to cover the steak, add a glass of
Burgundy, and stew gently until it is cooked.

No. 77. Manzo Marinato Arrosto (Marinated Beef)

Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices,
herbs, flour.

Beat a piece of rump steak, or fillet to make it tender; sprinkle it
well with salt and some chopped herbs, and leave it for an hour; then
lard it and marinate it as follows: Half a pint of red wine (Australian
Harvest Burgundy is best), half a glass of vinegar, a pinch of spice,
and a bouquet of herbs; leave it in this for twenty-four hours then take
it out, drain it well sprinkle it with flour, and roast it for twenty
minutes before a clear fire, braize it till quite tender, then press and
glaze it. The thin end of a sirloin is excellent cooked this way. Serve
cold.

No. 78. Manzo con sugo di Barbabietole (Fillet of Beef)