Cut 2 lb of steak into large
pieces. Brown them in oil with 3 lb
of small onions and several cloves
of garlic. Into the same pan put ½
pint of thick and highly seasoned
tomato purée and a glass of red
wine. Simmer slowly for 4 or 5
hours, until the meat is very tender
and the sauce is reduced almost to
the consistency of jam.
BŒUF À L’ITALIENNE
Lard a 3 lb or 4 lb piece of beef
with cloves of garlic. Season with
salt and pepper, rub with thyme
and rosemary and tie up with
pieces of fat bacon. Braise in its