Take about three pounds of fillet steak, cut it in thin slices, beat and season them well. Prepare some hachis in the following way: one pound of pork, half fat, half lean, two onions, parsley, shallots and chervil, all finely chopped together and highly seasoned. On one slice of beef put a layer of mincemeat, then a few slices of bacon, then another slice of beef, and so on till you have used the whole lot, ending by a slice of beef. Having tied the piece all round with fine string, put it in a fireproof dish on a bed of butter, bones, onion, and carrots (in slices), add a bouquet, a glass of water, salt and pepper, a little nutmeg, also a tablespoonful of tomato purée and a glass of dry white white. Cook slowly at least four hours with the lid on. When it is thoroughly cooked place the piece of beef in a deep dish, remove the string and pour over it, through a sieve, all the gravy, which, when cold, will be a succulent jelly. It is advisable to make this dish a day before so that the meat is well flavoured.