Beef a-La-Mode
Take the bone from a round of beef, fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix it to a paste with the yelks of four eggs beaten, stuff the lean part of the round with it, and make balls of the remainder; sew a fillet of strong linen wide enough to keep it round and compact, put it in a vessel just sufficiently large to hold it, add a pint of red wine, cover it with sheets of tin or iron, set it in a brick oven properly heated, and bake it three hours; when done, skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut catsup, and serve it up garnished with forcemeat balls fried.
Instructions
- 1
Take the bone from a round of beef, fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix it to a paste with the yelks of four eggs beaten, stuff the lean part of the round with it, and make balls of the remainder; sew a fillet of strong linen wide enough to keep it round and compact, put it in a vessel just sufficiently large to hold it, add a pint of red wine, cover it with sheets of tin or iron, set it in a brick oven properly heated, and bake it three hours; when done, skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut catsup, and serve it up garnished with forcemeat balls fried.
- 2
It is still better when eaten cold with sallad.