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Fricandeau of Beef

Select a good piece of beef, lard it well with bacon seasoned with pepper, powdered cloves, mace and allspice. Place in a stewpan with a pint of broth or beefgravy, a wineglassful of sherry and a bundle of parsley and sweet herbs, a clove of garlic and a shallot or two. When tender cover the meat closely, skim the sauce and strain it and boil until reduced to a glaze. Then mask the larded side with the glaze and serve with tomato sauce.