Beef A-la-Mode
46. A round of beef is the best for this purpose. With a sharp knife cut incisions in the meat about an inch apart, and within one inch of the opposite side, season it with pepper and salt according to the size of the piece of meat.
Make a dressing of butter, onion, and bread crumbs, in the proportion of a pint of crumbs, one small onion finely chopped, and an ounce of butter, with pepper and salt to the taste, fill the incisions with the dressing, put the meat in a pot, with about a pint of water, and cover it tightly. Let it simmer six or eight hours.
Some stick in a few cloves, and those who are fond of spice add allspice. When the meat is done, dish it up and thicken the gravy with a little flour. Let it boil once, and serve it. This is excellent when cold.