Flap a piece of rump steak, or fillet to make it gentle. With salt and some chopped herbs, dust it well. Now leave it for an hour; then lard it and marinate it as follows: Half a pint of red wine (Australian Harvest Burgundy is the best), half a glass of vinegar, a pinch of spice, and chopped herbs; leave it in this for twenty-four hours. Take it out after the scheduled time, drain it well, dust it with flour, and bake it for twenty minutes before a clear fire, cook it till it becomes absolutely soft and then squeeze and glaze it. The thin end of a sirloin can be cooked excellently this way. The dish is to be served cold.
