sauce separately.



ROASTED FILLET OF BEEF

About three pounds of fillet of beef roasted in a good hot oven for forty
minutes; let it be rather underdone. Take three turnips, four good-sized
carrots, cut them into jardiniere slices. Cook them separately in salted
water, drain them and add salt, pepper, a tiny pinch of sugar and one
dessert-spoonful of butter. Dress the fillet on a long dish with the
garniture of carrots and turnips, and some artichoke-bottoms cooked in
water and finished with butter, also add some potatoes _chateau_. Be
sure the dish is very hot. Put a little water, or, for choice, clear
stock, upon the roasting-dish and pour it over the fillet.



BEEF A LA BOURGUIGNONNE

Braise three pounds of beef upon twenty little onions, ten mushrooms, and
two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one
and one-half hours with not too hot a fire. After that, place the beef on
an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the
vegetables and let it boil up. Cut some slices of the beef, and strain
the sauce over all.



OX-TONGUE A LA BOURGEOISE