Cut the steak and bacon into very small pieces. Add the breadcrumbs, season liberally and mix well together. Beat the egg, add to it the stock and stir into the dry ingredients. Shape the mixture into a short thick roll and tie tightly in a greased cloth in a good shape. Boil gently in stock, or in water with vegetables added for flavour, for about 2 hr., or, if preferred, steam for 2½—3 hr. When cooked, tightly retie in a dry cloth and press until cold. Before serving, roll in raspings or brush over with dissolved meat glaze and decorate with creamed butter or chopped aspic jelly.