Porterhouse Steak, Bordelaise Sauce

Instructions

1. 1

   Cook one shallot, finely chopped, with one−forth cup claret until claret is reduced to two tablespoons, and strain.

2. 2

   Melt two tablespoons butter, add one slice onion, two slices carrot, sprig of parsley, bit of bay leaf, eight peppercorns, and one clove, and cook until brown.

3. 3

   Add three and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock.

4. 4

   Strain, let simmer eight minutes, add claret and one tablespoon butter.

5. 5

   Season with salt and pepper.

6. 6

   Remove marrow from a marrow-bone and cut in one-third inch slices; then poach in boiling water.

7. 7

   Arrange on and around steak, and pour around sauce.