Braised Larded Tenderloin of Beef

Herbed tenderloin with onions and carrots in a white wine and brandy gravy.

Place in a saucepan a larded tenderloin of beef, pour over it a glassful or so of white wine, a little brandy, and some rich stock, adding an onion and carrot cut into thick slices, a bunch of thyme and parsley, and bay leaf, salting and peppering to taste. Place on the fire and boil quickly, skimming it thoroughly, and remove to the side and simmer gently until the meat is done. Put the joint on a dish, skim and strain the liquor, and reduce it; after which warm the whole at the side of the fire for ten minutes, without boiling, and serve, pouring the gravy around the beef.