Take three pounds of the rump, or any part of the beef which will stew well; trim it nicely, and cut off all the fat. Chop all sorts of sweet herbs together very finely, with a little shalot and a great deal of spice, and put them into a saucer that has been rubbed with garlic, and cover them with vinegar. Cut fat bacon into long slips, dip it into the herbs and vinegar, and let the herbs be very thick upon the bacon; lard the beef regularly on both sides, if necessary, in order that it should be thoroughly flavored. Rub the beef over with the remainder of the herbs and spice. Flour the meat, add a piece of butter, the size of a walnut, rolled in flour, and a pint of water. Bake the beef in an oven, strain the gravy, which will scarcely require either thickening or browning, and serve it up with pickles on the top. It is most excellent when cold, but should be served up hot at first. The gravy may be boiled to a glaze if necessary. It will require a good deal of spice, a tea-spoonful of cayenne pepper, one of white pepper, a salt-spoonful of allspice, half the quantity of pounded cloves, and a blade of mace pounded.