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."

This recipe (No. 77) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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