Cook as directed in the foregoing recipe. Have ready when the meat comes from the fire and the sauce has been made, a cupful of green peas, or of string-beans, cut into short pieces, or Lima beans; the same quantity of potatoes cut into dice and boiled tender; a cooked carrot and turnip cut into dice, a dozen button onions, boiled, and six tomatoes of uniform size, baked whole in their skins, or stuffed and then baked.

Arrange these vegetables in small heaps around the meat as it lies on the dish, each kind by itself, and the color contrasting agreeably with the next pile. Pour some spoonfuls of sauce over them and the meat, and serve. In carving help out at least two kinds of vegetables with each portion of beef.