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BEEF, STEWED (French method)

Take two pounds of steak, cut thick. Brown on both sides in fat put in a stewpan, and cover with broth. Mince a small carrot, two shallots, a bay-leaf, a sprig of thyme, and two ounces of bacon. Fry these for a minute in butter, pour a glass of claret over them, and put the mixed vegetables upon the steak. Simmer gently two hours. Strain, if necessary thicken the sauce with cornflour, add pepper and salt. Pour it over the steak, and serve. Probable cost, 1s. 4d. per pound. Sufficient for four persons.