Larded Fillets of Beef
Take bacon, cut as for larded sweetbreads, and lard in the same manner. Place a few pieces of chopped suet at the bottom of a stew-pan, half an onion, one clove, a slight sprinkling of flour, brown, and add one cup of second stock. Cover with a close lid, and simmer slowly for one hour. Dish the fillets of beef, skim the grease, and sprinkle a few mushrooms in the sauce, and serve.