Cut half a pound of fat salt pork into lardoons, or strips, two or three inches long and about half an inch square.

Boil the vinegar with the onion and seasoning, and pour over the strips of pork, and let them stand till cold.

Then pour off the liquor, and thicken it with bread or cracker crumbs.

Make incisions in the beef at regular intervals,--a carving-steel being very good for this purpose,--and push in the strips of pork.

Fill the hole from which the bone was taken with the rest of the pork and the dressing, and tie the beef firmly into shape.