|Chuck steak||1 Pound|
|Ground mace||1 Pinch|
|Ground allspice||1 Pinch|
|Beef stock||2⁄3 Cup (10.67 tbs)|
|Anchovy paste||1⁄4 Teaspoon|
Cut the onion into eighths.
Chop finely and put into a casserole.
Cut the steak into cubes and add to the casserole with the mace, allspice, salt, pepper, parsley, thyme, bay leaf and stock.
Cover and bake at 300Â°F for 2 1/2 hours.
Leave the meat to cool in the stock, then drain, reserving the stock.
Discard the herbs.
Put the meat into the processor bowl with 2 tablespoons stock, the butter, port or sherry and the anchovy paste.
Mix until completely smooth .
Spoon into a serving dish and chill for 1 hour before serving with toast, or as a sandwich filling.