ROASTED FILLET OF BEEF
About three pounds of fillet of beef roasted in a good hot oven for forty minutes; let it be rather underdone. Take three turnips, four good-sized carrots, cut them into jardinière slices. Cook them separately in salted water, drain them and add salt, pepper, a tiny pinch of sugar and one dessert-spoonful of butter. Dress the fillet on a long dish with the garniture of carrots and turnips, and some artichoke-bottoms cooked in water and finished with butter, also add some potatoes château. Be sure the dish is very hot. Put a little water, or, for choice, clear stock, upon the roasting-dish and pour it over the fillet.
BEEF À LA BOURGUIGNONNE
Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up. Cut some slices of the beef, and strain the sauce over all.