Fricandeau Of Beef Recipe

• 3 pounds of the rump or fillet of sirloin
• 3 or 4 cloves
• 6 whole allspice
• 2 blades of mace
• A dash of pepper and salt
• 1 pint medium stock
• 1 glass of white wine
• A bunch of savory herbs tied together
• 2 shallots

1. Shorten about the rump or fillet of sirloin.
2. Pound the cloves and add to the allspice and mace.
3. Mix a little pepper and salt with these ingredients and sprinkle it over the meat.
4. Put it into a stewpan with the medium stock, white wine, savory herbs, shallots, and a little more pepper and salt.
5. Stew the meat very slowly for two hours, when it will be done.
6. Remove it from the stewpan and cover to keep hot.
7. Skim all the fat from the gravy, strain, and set it over the fire to boil till it is reduced to a glaze.
8. Then put it over the top, and send it to table.

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