Braised Beef a la Mode

Lard a piece of beef with salt pork, let it marinade for twelve hours with the
juice of half a lemon, a little salt and pepper, a sprig of thyme, two bay leaves and
half a dozen parsley roots. Then place the meat in a saucepan with a lump of
butter, and brown both sides well for ten minutes, then remove and place it on a
dish. Add to the gravy a little flour, stirring it well and moisten with a quart of
broth, mixing it slowly while the sauce is boiling ; then replace the beef in the saucepan
with two sliced carrots, and a dozen small onions glazed, and cook for an hour,
adding a strong garnished bouquet, a wineglassful of claret wine, and a small piece
of crushed garlic, also salt and pepper to taste. After skimming off the fat and
straining, serve on a hot dish, arranging the carrots and onions in clusters around the
dish.