Beef Stewed With Onions
Take a square piece of beef from the sirloin, where there is no bone or fat. With a sharp knife make very deep incisions all over it, but not quite so deep as to cut it through to the bottom. Prepare a forcemeat by peeling and boiling some onions. Then drain and mince them. Mix in with the onions some fine bread-crumbs, and some chopped sweet-marjoram, (seasoning with powdered nutmeg and mace,) and fill tightly all the incisions. Put into the bottom of a stew-pan some drippings of roast-beef, or else a piece of fresh butter rolled in flour. Lay the seasoned meat upon it. Let it stew till completely cooked, and no redness to be found in any part of it. Serve it up hot, and send it to table in its own gravy.
A round or fillet of fresh pork may be cooked as above, putting into the incisions, or holes, powdered sage instead of sweet marjoram, with the onions and crumbs; and using lard instead of beef-drippings. Eat apple sauce with it.