Required: The remains of a sirloin. Two onions. Two ounces of butter. Four ounces of bacon. Two large, firm, cooked potatoes. Two tablespoonfuls of mixed pickles.

Half an ounce of glaze. Half a pound of mushrooms. One carrot. One glass of Marsala. One tablespoonful of Harvey sauce. One pint of stock. One ounce of flour. Salt and pepper.

Cut the bacon, onions, carrot, and potatoes into neat dice. Melt the butter in a casserole, add all the above, and fry them till browned, then stir in the flour and lightly colour that also. Next pour in the stock and stir it till it boils. Peel and quarter the mushrooms, coarsely chop the pickles, and add those, also the sauce, wine, glaze, and seasoning, to taste.

Place the beef in the casserole, stretch a piece of stout greased paper over the top of the casserole; then put on the lid. The paper helps to retain all the flavours. Put the casserole in the oven for about thirty-five to forty-five minutes, or longer if the joint should be tough.

Remove the paper, skim off any grease, and serve the sirloin in the casserole.

Cost about 3s. 8d., according to the quantity of meat.