Sprinkle well a fillet of beef with salt and let it stand for four hours. Now make a pickle of vinegar, red wine, and water in equal parts, some small onions stuck with cloves, slices of lemon, a few bay leaves, two or three pieces of ginger, and branches of thyme, marjoram, and any other herbs that are liked. Some people add a little gin, but this is not necessary. Boil this pickle and pour it over the fillet of beef, which must be left in it for three days. Each day the pickle is again boiled up and poured over the fillet.

On the fourth day remove the fillet and lard it with anchovies cut into thin strips, and then place it in a stewpan or earthenware cooking pot upon a layer of slices of fat bacon. Cover with more slices of fat bacon, moisten with a little of the pickle, and then place a sheet of buttered paper over the whole. While cooking add from time to time a very little of the pickle. When the fillet is done make a sauce by mixing two spoonfuls of flour with a little boiled milk, adding some butter, minced anchovies, and a little of the pickle. Cook this over the fire, strain, add some capers, and pour it, over the fillet.