Beef and Ham Mould

• 1 lb (450 g) rump steak
• ½ lb (225

Trim the steak and bacon and cut in pieces. Peel the onion and cut in quarters. Pass the steak, bacon and onion through a mincer two or three times and put into a mixing bowl. Or chop ingredients in a food processor. Scald the tomatoes and peel away the skins. Cut the tomatoes in half and press through a sieve to make a purée. Add to the meat mixture along with the breadcrumbs, eggs, salt and a