(Recipe #5, page 75)
Take a center cut of high-quality silverside, let it age several days, remove the membrane and all the fat, and pound it vigorously. Dice some two pounds of suet, lightly brown it in a kettle big enough to hold the meat, stirring constantly, remove the suet, rub the meat with salt and pepper, place it in the kettle, and brown it on all sides by basting it continuously with a small iron ladle. After half an hour, remove the roast, pour off all the fat, and make gravy using bouillon or meat extract, as described in other recipes.
Translated by David Green.