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No. 1. Manzo alla Certosina (Fillet of Beef)

Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt, anchovies, nutmeg, stock, herbs, garlic.

Put a piece of very soft rump steak or fillet of beef into a stewing pan with two slices of fat bacon and three teaspoonful of the handpicked olive oil; flavor it with salt and a bit of nutmeg. Better cook exposed, and turn the meat over from time to time. When it is fairly browned add an anchovy minced and mixed with chopped herbs, and a small clove of garlic with one cut across it. Then cover the whole with good stock, put the cover on the stewpan, and when it is all sufficiently cooked, remove the grease off the sauce, pass it through a strainer, and pour it over the beef. Leave the garlic in for just five minutes.

No. 2. Polpettine alla Salsa Piccante (Beef Olives)

Ingredients: Beef steak, butter, stock, onions, sausage meat.

Chop beef steak into thin slices, and place a little forcemeat of fowl or veal on each, Add a little sausage meat to it: roll up the slices of beef and cook them with butter and onions, and when they are well fried, pour some stock over them, and let them absorb it. Serve with a tomato sauce, or spicy sauce made with a quarter of a pint of rich Espagnole, and a dessert-spoonful of clearing sauce.

No. 3. Coscia di Manzo al Forno (Rump Steak)

Ingredients: Rump steak, ham, pepper, salt, spice, fat bacon, stock, onion, white wine.

A bit of good rump steak with bits of lean ham needs to be larded. Now flavor it with pepper, salt, and a bit of spice, slightly tan it in butter for a few minutes, then cover it with three or four slices of fat bacon and put it into a stewing pan with an onion chopped up, a cup of good stock, and half a glass of white wine; cook with the cover on the stewpan for about an hour. Better add a clove of garlic for ten minutes.

No. 4. Stufato alla Florentina (Stewed Beef)

Ingredients: Beef, mutton, or veal, onions, Burgundy, rosemary, stock, tomatoes, butter, potatoes, garlic.

Chop an onion and three leaves of rosemary; fry them up slightly in an ounce of butter. Now add meat (mutton, beef, or veal), cut into average -sized pieces, salt it and fry it slightly, then pour half a glass of Burgundy over it, and add two tablespoonfuls of tomato conserve, or fresh tomatoes in a smash. Mask the stewing pan and cook gently, stir occasionally, and add some stock in case the stew gets too dry. Potatoes can be added if you like. Cut them up, put them in the stewpan an hour before serving, and cook them with the meat. A clove of garlic with one cut may be added for five minutes.