Preheat oven to 150°C/300F/gas 2.
Trim any fat off the steak and cut into cubes.
Heat a little lard in the frying pan and fry in batches until browned. Avoid overcrowding the pan or the meat will steam rather than brown. Transfer each batch to the shallow dish.
Heat the oil in the casserole and sauté the onions on a moderate heat in a little oil and add the cloves, parsley, salt and pepper.
Scatter with the flour and stir in.
Add the meat with any juices and pour in the port.
Add enough hot water from the kettle to just cover the meat and vegetables.
Bring to the boil, then cover and place in the preheated oven for about 2 hours, checking that the liquid doesn't run dry. If it does, add a little more water.
Meanwhile, place the sausage meat and breadcrumbs in the large mixing bowl, season and stir in the beaten egg thoroughly.
Flour your hands and roll the mixture into very small balls.
Heat up a saucepan of salted water and poach the little balls, not more than 3 or 4 at a time, for about 10 minutes. They are ready when they float to the surface of the water. Transfer them to the shallow dish.
Remove the casserole from the oven, stir in the redcurrant jelly and add the forcemeat balls.
Add a little more liquid if needed.
Push the balls down into the sauce, leave the lid off and raise the oven to 180C/350F/gas 4.
Put the casserole back in the oven and cook for another 15 minutes or until the forcemeat balls have browned slightly.
Remove from the oven and serve immediately.
