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Beef, French, Stewed

Beat two pounds of rump steak with a rolling-pin to make it tender, and then lard it thoroughly with strips of bacon. Place it in a stewpan with some good stock, spice, salt, garlic, thyme, parsley, and half a pint of white wine. Stew gently for four or five hours; take out the meat, glaze it, and put away to cool. Next reduce the stock until it jellies, clear it with white of egg, flavour with lemon, and strain through a jelly-bag into a pie-dish. Serve the meat cold, garnished with pieces of the jelly, cut up into squares or diamonds. Probable cost, 3s. 6d. Sufficient for four or five persons.