For these cut slices of beef ¼in. thick by l½in. to 2in. wide, and from Sin. to 3½in. long; spread each of these neatly on one side with a nice veal stuffing, to which you have added either a boned and minced anchovy, or a few drops of essence of anchovy, then roll it up tightly, and tie it into shape with a piece of thread at both ends (this must, of course, be removed before serving). Now place an ounce or so of clarified dripping in a stew-pan, and lay in this 1 oz. or 2oz. each of thinly sliced onions, carrot, turnip, and, if at hand, mushrooms (the stems and peelings will do for this), and then the beef olives, with a due seasoning of salt, pepper, etc. Toss all this over a clear fire till lightly coloured and stiffened (this is the meaning of the French term revenir), then add good stock to about half the depth, cover with a buttered paper, and cover down the pan closely; let this all braise gently in the oven, basting the olives now and again with their own liquor. They will take from one and a quarter hours' to one and a half hours' very gentle cooking.

When tender, lift them out carefully, and dish in a pile, serving rich brown espagnole or tomato sauce round and over them as you please.

Almost any meat may be cooked thus, only varying the stuffing and sauce to taste.