311 French truffle sauce for roasts

• 1–2 lbs beef
• ½ lb pork fat
• 2

In an uncovered saucepan, fry until brown 1–2 lbs beef, ½ lb finely chopped pork fat, 2 onions, root vegetables (one of each), a bay leaf, and allspice. Pour on water and boil for 1 hour. Fry