Potted Beef

• 1 lb. chuck steak
• 6 oz bacon rashers
• ¼ pint

Slice steak and bacon in very small pieces, and arrange in a small casserole in alternate layers, sprinkling each layer with a dash of salt, pepper and nutmeg. Put the herbs halfway up the dish, and pour on the stock. On top of the casserole, put the rinds cut from the bacon. Cover tightly and cook in slow oven, 300°F, 150°C, gas mark 2 for three hours. Remove the bacon rinds and herbs b