Wipe and trim the meat. Cover the bottom of a stewpan with rashers of bacon, place the meat on them and lay more bacon on top. Add the onions, bouquet garni, cloves, mace, allspice, peppercorns and trimmings from the vegetables. Nearly cover with stock or water. Cover closely and cook very gently for 2½–3 hr., adding more boiling liquid if necessary. In the meantime make the brown sauce, using stock from the stewpan if liked. Peel and dice the carrots and cook them separately. Place the meat on a hot dish, remove any string and re-skewer if necessary. Glaze and garnish with the diced carrots. Serve with the sauce.