Put one and a half ounces of dripping into a frying pan with a small slice of fat bacon, one small onion (sliced) and one pound of tender beefsteak which has been cut up, and fry until the meat is nicely browned; then put it aside to cool while the sauce is made. Add a tablespoonful of flour to the pan in which the meat was fried, stirring it well into the fat; then pour in gradually, stirring all the time, half a pint of hot water; when the sauce is smooth and thick, add one teaspoon-ful of tomato or Yorkshire relish, or some store sauce to it, and a little browning; season it with pepper and nutmeg, and let it simmer for ten minutes. During this time pass the beef through a meat chopper, then strain the sauce into the minced meat; mix it well and add a well-beaten egg. Take a plain tin mold, rub it over on the inside with clarified dripping, and when the mince is cold fill the mold with it; cover with greased paper, put a plate on the top, and place the mold in a hot oven for half an hour (if the oven is only moderately hot, allow rather longer). Turn the meat out of the mold, and pour some brown sauce or clear gravy round the dish.