Braised Beef

Beef cooked slowly in wine and stock with bacon, carrots and onions.

Place a layer of sliced onions in the bottom of a stewpan, over which arrange a layer of thick slices of bacon, and put a piece of round of beef on the bacon, after tying up the beef to keep it in shape. Set on the fire for twenty minutes, turning it once or twice, then add a tumblerful of wine, some carrots and onions cut in slices, a bundle of sweet herbs, pepper and salt to taste, add a few cloves. Fill the pan with sufficient stock to cover the beef, placing the lid on the pan, and braise it from four to five hours, with a few hot cinders on the lid, or else in the oven. Strain free from all fat, and serve with the meat gravy.