onion, a small bunch of parsley, salt and pepper to taste, sufficient
vinegar to cover the meat, glaze, Spanish sauce, No. 411.
_Mode_.--Lard the beef with bacon, and put it into a pan with sufficient
vinegar to cover it, with an onion sliced, parsley, and seasoning, and
let it remain in this pickle for 12 hours. Roast it before a nice clear
fire for about 1-1/4 hour, and, when done, glaze it. Pour some Spanish
sauce round the beef, and the remainder serve in a tureen. It may be
garnished with Spanish onions boiled and glazed.
_Time_.--1-1/2 hour. Average cost, exclusive of the sauce, 4s.
_Sufficient_ for 6 or 8 persons.
_Seasonable_ at any time.
FRICANDEAU OF BEEF.