1. Slice a 2- to 2 1/2 pound piece of lean rump of beef into 12 or 15 pieces.
2. Flatten each slice with a wooden mallet.
3. Season the slices with a little salt and pepper.
4. Spread the center of each with the following stuffing: 1/2 teaspoon poultry seasoning mixed with a little salt.
5. Add a generous 1/4 cup of Madeira or Sherry and mix thoroughly.
6. Roll up each slice.
7. Wrap it with a thin slice of larding pork, and tie it with a string.
8. In a shallow casserole melt 1 tablespoon butter.
9. Spread over the butter 1 onion and 1 carrot, both sliced.
10. Place the rolls of beef side by side on top of the vegetables.
11. Add 1 clove of garlic.
12. Add a faggot made of 1 stalk celery, 4 sprigs of parsley, 1 bay leaf and a pinch of thyme.
13. Spread a little melted butter over the beef rolls.
14. Put the casserole in a moderate oven (375°F).
15. Cook until the rolls have taken on a little color.
16. Sprinkle 1 tablespoon flour over the vegetables around the meat.
17. Add 2 cups red or white wine.
18. If the liquid does not come to the top of the meat, add stock or water.
19. Bring the liquid to a boil.
20. Cover the casserole and braise for 1 1/2 to 2 hours, basting from time to time.
21. If the liquid is reduced too much, add a little stock or water.
22. Just before serving, uncover the pan.
23. Discard the larding pork.
24. Cook the rolls a few minutes longer.
25. Remove them to a serving dish
26. Discard the faggot.
27. Correct the seasoning of the sauce.
28. Pour it over the rolls.
29. Garnish the platter with 1 pound cooked, turned mushrooms and 16 small glazed white onions.

List of ingredients required:

• 2 to 2 1/2 pound piece of rump of beef.
• Salt.
• Pepper.
• 1/2 Teaspoon poultry seasoning.
• 1/4 Cup of Madeira or Sherry.
• Larding pork.
• Butter.
• 1 Onion, sliced.
• 1 Carrot, sliced.
• 1 Clove of garlic.
• 1 Stalk of celery.
• 4 Sprigs of parsley.
• 1 Bay leaf.
• Pinch of thyme.
• 1 Tablespoon flour.
• 2 Cups red or white wine.
• 1 Pound cooked, turned mushrooms.
• 16 small glazed white onions.