Procure about five-pound fillet of beef, trim it, and lard it with fat bacon; cut up one onion, one carrot, and a small head of celery into a stewpan; add two blades of mace, a few allspice, two bay-leaves, a bunch of sweet herbs, and a little parsley; then lay in the fillet, add a pint of stock and some seasoning, cover with buttered paper, and bring to the boil on the stove; then place the stewpan in the oven for two hours; take off the paper when nearly cooked to allow the top to become crisp.

Sauce for the Fillet: Place in the stewpan one pint of stock, one onion, one-half pound lean bacon, a blade of mace, and a few allspice; boil forty minutes, take out the bacon, and thicken the gravy with a little roux; add a little soy, and strain the sauce; cut up the bacon into small squares, throw them into the sauce, add a tin of preserved mushrooms, place the fillet on a hot dish, glaze the top, and put the sauce round; serve very hot.