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1. Ask the butcher to cut the meat in 8 slices of 6 by 3 inches each and to pound them to 1/8 inch thick, or pound it yourself between 2 pieces of wax paper with a meat pounder or the flat of a cleaver. Trim to the above size.
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2. Heat 1 tablespoon of the butter with 2 tablespoons of the oil in a small skillet and in it saute the chopped onions for 5 to 8 minutes, or until they are tender and golden.
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3. Remove from the heat and stir in the flour. Now return to low heat and cook for 1 to 2 minutes. Reserve 2 tablespoons of this roux for the sauce.
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4. Sprinkle each slice of meat liberally with salt and a few grindings of pepper, and spread the remainder of the roux evenly over the meat.
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5. 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.
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6. Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy 10- to 12-inch saute pan over moderate heat. When the foam subsides, add the roulades, 4 at a time.
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7. Turn the roulades with kitchen tongs to brown them on all sides. Arrange the browned roulades in a single layer in a 2- to 2˝-quart casserole or baking dish that is equipped with a cover. The preparation of the roulades may be done in advance up to this point.
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8. Preheat the oven to 350°F. Deglaze the pan by pouring in the ˝ cup of water and boiling for 1 or 2 minutes, stirring to scrape up any bits clinging to the pan.
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9. Add 2 tablespoons of the roux that you have kept aside and cook over medium-high heat for 2 or 3 more minutes, still stirring briskly, until the sauce has thickened. Pour over the roulades, cover and bake for 45 minutes.
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10. Serve the "Oxrulader" with mashed potatoes and gherkins or relish.
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