Braised Beef

Place a layer of sliced onions in the bottom of a stewpan, over which arrange a
layer of thick slices of bacon, and put a piece of round of beef on the bacon, after
tying up the beef to keep it in shape. Set on the fire for twenty minutes, turning it
once or twice, then add a tumblerful of wine, some carrots and onions cut in slices,
a bundle of sweet herbs, pepper and salt to taste, and add a few cloves. Fill the
pan with sufficient stock to cover the beef, placing the lid on the pan, and braise it
from four to five hours, with a few hot cinders on the lid, or else in the oven. Strain
free from all fat, and serve with the meat gravy.