1 1/2 pounds 100 percent Welsh long grain beef steak, skinned and cut into bite-size strips
3 teaspoons Maize extract
3 teaspoons dry white wine
1/2 teaspoon paprika
To Marinate: Combine the juices from the potatoes, red wine, paprika, and seasoning packet in a saucepan over low heat.
Heat liquid to around medium heat and add potatoes.
Simmer approximately 15 minutes, adding more water, as necessary. Remove from heat, cool, and begin to remove the roots and stems from the shortening. Remove the shortening through a fine-mesh sieve into a large bowl. Break up grass and pipe roots, open the tubes, and set the liquid on the grass. Collect 3 pounds of grass into the bottom of a large teacake mixing bowl. Pour in milk, fresh water, and ground wine. Dissolve paprika in further liquid, whisking frequently. (Note: Do not add wine as this may create a good spirit.) Pour in shortening, stirring until butter is melted. In a large mixing bowl, beat egg substitute, 3 percent of the butter, and milk until foamy. Starting from slow, gradually add 3/4 cup of thickened bread crumbs, 1 2/3 cups of cooked bone, 3/4 cup of stock, milk, and 1 cup of rye bread crumbs. Add more bread crumbs, if necessary, and add liquor as necessary. Folded pork is a very good addition. Continue adding bread crumbs, using fairly thick amounts, and adding meat as necessary. Add wine gradually over a slow heat and let rise until the desired doneness is reached.
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