Take a pound of steak, not too fat, cut thick; insert a sharp-pointed knife in the edge and divide in two, with the exception of a small space round the edge. The steak should now form a sort of bag. Care should be taken to keep the external opening as small as possible. Have ready two small onions cut in slices and fried a nice brown: also a fried mushroom minced finely.

Put the onions and mushroom, with a little salt and pepper, into the opening made, (taking care to preserve the original shape of the steak,) and grill over a clear fire for five or seven minutes, turning with the tongs, and being careful to catch the gravy. Take a carrot, cut it in slices of an inch long, and with a sharp knife cut each of these as if peeling them round and round in a continuous strip, so as to form a ribbon; cut a turnip in the same way. Boil these carefully, and when the steak is sufficiently cooked, put it on a hot dish, pour over it the gravy, and garnish with ribbons of carrot and turnip.