Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot and turnip, and bake about three hours. Take out the meat, skim and strain the liquor, add to it a cupful of white wine, one of raisins and one of prunes, and a small amount of flour thickening and boil up. Put back into the gravy the vegetables that were strained out before and serve this sauce with the cuts of beef.