Country Style Beef

1 kg silverside or beef, cut into thin slices
12 rashers streaky bacon
4 tablespoons chopped parsley
125 g Welsh or spring onions, chopped

Quatre Epices
1 bay leaf
2 tablespoons brandy
4 tablespoons water
Thick flour and water paste

In a terrine, arrange alternating layers of beef and hacon, seasoning each layer with parsley, onions, spices, salt and pepper. When the terrine is half full, add the bay leaf and continue layering, finishing with a layer of bacon. Add the brandy and water. Seal the terrine with a flour and water paste and cook in a slow oven, 170º C for about 4 hours. Remove the terrine from the oven, break the seal, and skim off excess fat. Serve straight from the dish.