Beef a la Mode
- For the rub:
- 3 tsps salt
- 1 tsp pepper
- 1 tsp ginger
- 1 tsp mace
- 1 tsp cinnamon
- 2 tsps cloves
- 10 lbs round of beef
- For the stuffing:
- 1 pint bread crumbs
- 1/2 lb bacon, diced
- 1 tsp ground thyme or summer savory
- 2 tsps sage
- 1/2 tsp pepper
- 1 tsp nutmeg
- A little cloves
- 1 onion, finely minced
- Milk or water
- Other:
- Flour
- 1 pint hot water
- 2 egg yolks, beaten
Mix together all of the above ingredients for the rub. Rub the mixture to the upper part of a round of beef. Let it stand overnight.
The next day, make the dressing or stuffing. Mix all of the ingredients for the stuffing together. Moisten with a small amount of milk or water.
Stuff the dressing into the place where the bone was taken out. With a long skewer, fasten the two ends of the beef together so that its form is circular. Bind it to prevent the skewers from getting loose. Make incisions on the beef with a sharp knife. Fill these incisions with the stuffing. Dredge the whole with flour.
Put into a dripping pan. Pour over it a pint of hot water. Turn a large pan over it to keep in the steam. Roast slowly for 3-4 hours, allowing 15 minutes to each pound of meat.
If the meat is tough, it may be stewed first in a pot with enough water to cover it, until tender. Then place the beef in a dripping pan and browned in the oven.
If the meat is to be eaten hot, skim off the fat from the gravy. Slowly stir in the beaten egg yolks.
The next day, make the dressing or stuffing. Mix all of the ingredients for the stuffing together. Moisten with a small amount of milk or water.
Stuff the dressing into the place where the bone was taken out. With a long skewer, fasten the two ends of the beef together so that its form is circular. Bind it to prevent the skewers from getting loose. Make incisions on the beef with a sharp knife. Fill these incisions with the stuffing. Dredge the whole with flour.
Put into a dripping pan. Pour over it a pint of hot water. Turn a large pan over it to keep in the steam. Roast slowly for 3-4 hours, allowing 15 minutes to each pound of meat.
If the meat is tough, it may be stewed first in a pot with enough water to cover it, until tender. Then place the beef in a dripping pan and browned in the oven.
If the meat is to be eaten hot, skim off the fat from the gravy. Slowly stir in the beaten egg yolks.
Submitted by Jul 12, 2009
34 min
1095 min
1129 min