2 lb. topside of beef
4 oz. of salt pork or unsmoked streaky bacon
¼ pint red wine
1 large onion
Thyme, parsley and bay leaves
2 tablespoons olive oil
½ pint beef stock
A clove of garlic
1 tablespoon flour
Dripping
½ lb. small mushrooms
Dozen or so small whole onions
Cut meat into slices about 2½" square and ¼" thick. Put them into a china or earthenware dish, seasoned with salt and pepper, covered with the large sliced onion, herbs, olive oil and red wine. Leave to marinate from 3 to 6 hours. Put a good tablespoonful of beef dripping into a heavy stewing - pan of about 4 pints capacity. In this melt the salt pork or bacon, cut into ¼" thick match-length strips. Add the whole peeled small onions, and let them brown, turning them over frequently and keeping the heat low. Take out the bacon when its fat becomes transparent, and remove the onions when they are nicely coloured. Set them a side with the bacon. Now put into the fat the drained pieces of meat and brown them quickly on each side. Sprinkle them with the flour, shaking the pan so that the flour amalgamates with the fat and absorbs it. Pour over the strained marinade. Let it bubble for a ½-minute; add the stock. Put in a clove of garlic and a bouquet of thyme, parsley and bay leaf tied with a thread. Cover the pan with a close-fitting lid and let it barely simmer on top of the stove for about 2 hours.
Now add bacon and onions and the whole mushrooms, washed but not peeled and already cooked in butter or dripping for a minute or so to rid them of some of their moisture. Cook the stew another half-hour. Remove the garlic and bouquet before serving. There should be enough for six people.