Take a lean piece of beef - about 11/2 pounds, and 1/2 pound salt pork and a turnip and carrot. Choose the pork fat close to the skin because it is tough enough to lard with without breaking. Cut it in strips rather thinner than a common pencil and cut the turnip and carrot the same way. Fill the piece of beef full of these strips drawing them in with a larding needle. Put the beef with the fragments of pork and vegetables into a saucepan, add an onion with a few cloves stuck in it, a bay leaf and soup stock to nearly cover and simmer with the lid on or in the oven 2 or 3 hours. Take it up, either make sauce in the same or add some Spanish sauce, (No. 784) and a little wine, strain, skim off the fat and serve in the dish with the meat carefully sliced across the larding and garnish with a few shapes stamped out of cooked vegetables and warmed in sauce. Small larding is necessary to make this a desirable dish; the slices of meat should show spots no larger than French peas.