Beef A-la-Mode
(Another way.)—Take a fine round of fresh beef, extract the bone, and fill the place from whence it was taken with a stuffing made of bread soaked in milk and then mashed up, butter, and some yolks of hard-boiled eggs crumbled fine, the yellow rind and juice of a large grated lemon, sweet marjoram and sweet basil chopped small, with some powdered nutmeg and mace. Make deep cuts or incisions all over the outside of the meat, and in every cut stick firmly a slip of bacon or salt pork put in with a larding-pin. Bring round the flap and skewer to the side of the round, filling in between with some of the stuffing. And pour round it a pint or more of port wine. Lay it in an oven, and bake it slowly till it is well done all through, which will require some hours. Serve it up with its own gravy under it. It is more generally eaten cold, at a supper party. In this case, cover it thickly all over with double parsley or pepper grass, so as to resemble a green bank. In the centre place a bouquet of natural flowers, rising from the green bank.
French a-la-mode beef, or beef a-la-daube, is prepared as above, but stewed slowly all night in lard.