A piece of beef larded with salt pork only, braised tender, garnished in the dish with large cuts of vegetables in fancy forms, and very green peas, and a crouton. Braise the beef as usual. Prepare an assortment of bright-colored vegetables - carrots, turnips, parsnips, anything that may be at hand, and cut them in shapes like a section of an orange, and some like bottle corks; and for the round ones pick out small onions, size of marbles, and fry them till they are lightly browned, in a frying pan. Boil the vege- tables, then put them and the onions in brown sauce; strain in the braised beef gravy and add little wine. Have a bowl of small peas, very green, either garden or French canned. Slice the a la mode beef, place mixed vegetables in gravy around it. spoonful of peas on top and a crouton dipped in sauce at one end.