A-la-Mode Beef
Remove the bone from a fine round of fresh beef, and also take off the fat. For a round that weighs ten pounds, make seasoning or stuffing in the following proportions. Half a pound of beef suet; half a pound of grated bread-crumbs; the crumbled yolks of three hard-boiled eggs; a large bundle of sweet marjoram, the leaves chopped; another of sweet basil; four onions minced small, a large table-spoonful of mixed mace and nutmeg, powdered. Season slightly with salt and cayenne. Stuff this mixture into the place from whence you took out the bone. Make numerous deep cuts or incisions about the meat, and stuff them also. Skewer the meat into a proper shape, and secure its form by tying it round with tape. Put it into a clean iron oven or bake-pan, and pour over it a pint of port wine. Put on the lid, and bake the beef slowly for five or six hours, or till it is thoroughly done all through.
If the meat is to be eaten hot, skim all the fat from the gravy; into which, after it is taken off the fire, stir in the beaten yolks of two eggs.
If onions are disliked you can omit them, and substitute minced oysters.