Put into a stewpan one and a half ounces of clarified beef dripping; when it is hot add one slice of fat bacon, one onion (sliced), and about one pound of beefsteak cut into two pieces, and fry the meat quickly until it is evenly browned, then remove it from the pan and let it get cool. Put the flour into the pan in which the steak was fried and mix it smoothly with the fat, then pour in, gradually stirring all the time, the hot water, and when the sauce is smooth and thick add a little browning and tomato catsup; season it with salt and pepper and let it simmer for ten minutes. Pass the steak through a meat chopper, then strain the sauce into the minced meat and add a well-beaten egg. Rub some plain dariole molds with dripping, fill them with the mince and place them in a moderately hot oven; put a piece of greased paper over the darioles and cook the mince for about half an hour. When firm, turn it out of the molds and pour some gherkin sauce round the dish. Add the pickled gherkins, finely minced, to the sauce, simmer gently for ten minutes and it will be ready for use.