| 1 | Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8" thick, between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or bottom of a pot. |
| 2 | Trim to the above size. |
| 3 | Heat 1 tablespoon of butter with 2 tablespoons oil in a small skillet and saut?the onions for 5 to 8 minutes or until tender and golden. |
| 4 | Remove from heat and stir in flour. |
| 5 | Return to heat and cook 1 or 2 minutes. |
| 6 | Reserve 2 tablespoons of this roux for the sauce. |
| 7 | Sprinkle each slice of meat with salt and pepper and spread the remaining roux evening over the meat. |
| 8 | Lay 2 anchovy fillets on each slice, roll them up securely and either tie with a loop of cord at each end or fasten with a wooden toothpick inserted through the roll lengthwise. |
| 9 | Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" saut?pan over moderate heat. |
| 10 | When the foam subsides, add the roulades, 4 at a time. |
| 11 | Turn them with kitchen tongs to brown on all sides. |
| 12 | Arrange the browned roulades in a sinlge layer in a 2 - 2 ?quart casserole or baking dish that has a cover. |
| 13 | The preparation of the roulades may be done in advance up to this point. |
| 14 | Preheat the oven to 350°F. |
| 15 | Deglaze the pan by pouring in ?cup of water and boiling for 1 or 2 minutes, stirring to scrape up any bits clinging to the pan. |
| 16 | Add the 2 tablespoons of roux that you kept aside and cook over medium-high heat for 2 or 3 more minutes, stirring briskly, until the sauce has thickened. |
| 17 | Pour over the roulades, cover and bake for 45 minutes. |
| 18 | Serve the oxrulader with mashed potatoes and gherkins or relish |
