Bœuf en daube d’Après Jean-Jacques Rousseau

• 3 lb of silverside
• ½-lb slice of rather fat ham
• a

Trim off the fat from the meat. Chop the fat up with the ham, the onion, and the carrot into a very fine hash. Lay this on the bottom of an earthenware or iron casserole, put it on a lively heat while the fat melts, and then brown the piece of beef in it. Pour over about ½ a pint of dry white wine, and some of the strained water in which the calf’s foot has been blanched, so that the meat is co