Beef À La Bourguignonne Recipe

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 jardinière 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 _château_. 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.

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