Ingredients: About five pounds fillet of beef, three onions, three carrots, a few allspice, two bay-leaves, a blade of mace, one quart of stock broth, a small bunch of sweet herbs, four ounces rice, four ounces lean ham, one tin of preserved peas, and some mashed potatoes. Trim the fillet of beef into shape, place the trimmings in a stewpan with three carrots and three onions cut into slices, a few allspice, two bay-leaves, a blade of mace, a small bunch of sweet herbs, some seasoning, and one quart of stock; lay in the beef, cover with buttered paper, place on the lid, let come to the boil on the fire, then place the stewpan in a hot oven for two hours; when cooked, strain off the gravy, take off the fat, and reduce to half a pint by boiling; boil four ounces well-washed rice in boiling water until tender, drain it on a sieve, and keep hot; make hot a tin of preserved peas, and cut four ounces lean ham into small squares; have ready some mashed potatoes; place a bed of mashed potatoes on a hot dish, and place the fillet of beef on the top; put round it alternately, in little heaps, the rice, ham, and peas; pour the boiling gravy over it, and serve very hot.