Beef à-la-Mode

Ingredients

• 1 round of beef
• stale loaf
• 4 ounces marrow
• 2 garlic heads
• thyme
• parsley
• nutmeg
• cloves
• pepper
• salt
• 4 egg yolks
• 1 pint red wine
• brown flour
• mushroom catsup
• walnut catsup

Instructions

1. Take the bone from a round of beef.
2. 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, mixed to a paste with the yelks of four eggs beaten.
3. Stuff the lean part of the round with it, and make balls of the remainder.
4. Sew a fillet of strong linen wide enough to keep it round and compact.
5. Put it in a vessel just sufficiently large to hold it, and add a pint of red wine.
6. Cover it with sheets of tin or iron, set it in a brick oven properly heated, and bake it three hours.
7. When done, skim the fat from the gravy and thicken it with brown flour.
8. Add some mushroom and walnut catsup.
9. Serve it up garnished with forcemeat balls fried.
10. It is still better when eaten cold with sallad.