Stewed Beef Recipe

Take a whole fillet of beef, trim it neatly and set it in a braising pan
to cook very slowly in some good brown sauce to which you have added a
pint of stock. Put in neatly shaped carrots and turnips and some balls
made of mashed potato already fried. Keep hot in two sauceboats a puree
of Brussels sprouts and a puree of onions. These are prepared by cooking
the vegetables in water, then chopping fine, and rubbing through a sieve
with cream, or with a little good milk, pepper, and salt. To serve the
fillet, lay it on a dish with the carrots and turnip, potato cakes round;
pour over it the rest of the brown sauce from the pan; then add in heaps
the onion puree and the sprouts puree.
[_Madame Vershagen._]

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