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Beef, Fricandeau Of

Lard about three pounds of the rump or fillet or sirloin. Pound three or four cloves, six whole allspice, and two blades of mace. Mix a little pepper and salt with these ingredients, and sprinkle it over the meat. Put it into a stewpan with a pint of medium stock, a glass of white wine, a bunch of savoury herbs tied together, two shallots, and a little more pepper and salt. Stew the meat very slowly for two hours, when it will be done. Remove it from the stewpan and cover to keep hot. Skim all the fat from the gravy, strain, and set it over the fire to boil till it is reduced to a glaze. Then pour it over the top, and send it to table with sorrel round the dish. Sorrel, like spinach, requires good washing and picking; put it into a stewpan with only the water that clings to it. Stir well to prevent sticking or burning; drain out all the water; this must be done effectually; add a little butter and some good gravy, and stew till done. A little sugar may be added if there is too much acidity. Stew the sorrel for twenty minutes. Probable cost, 5s. 6d. Sufficient for six persons.