(Recipe #23, pages 81 – 82)
Take a high-quality piece of beef and cut it into slices. Prepare a stuffing of rye breadcrumbs, minced onions, allspice, and salt and brown it lightly in butter. Place a spoonful of stuffing on each slice; fold and tie the packets, brown very slowly on both sides in butter, then slowly add a little water and simmer very, very slowly over very low heat until soft.
Translated by David Green.