Stuffed Beef
- 10-12 lbs round of beef
- Slices of fat pork or bacon
- For the filling:
- 1 pint breadcrumbs
- Pepper
- Salt
- 1 tsp marjoram
- 1 1/2 tsp basil
- 1 onion, very finely chopped
- 1/4 tsp nutmeg, grated
- Parsley, finely chopped
- 3 ounces butter, melted
- 1 egg
Remove the bone from the center of the round of beef.
To make the filling, pour the melted butter over the breadcrumbs after they are seasoned. Stir well together. Break an egg into the mixture and stir again. When thoroughly mixed, fill up the hole you took the bone from. Make incisions down through the beef around the center. Fill them with the remainder of the filling.
Cover the top of the meat with slices of fat pork or bacon. Place in a stew pan and pour a pint of boiling water around it. Cover closely and cook slowly in a oven heated to 350F at 350°F for nearly 4 hours. Baste it frequently, adding more water as it cooks away.
When the meat is done, thicken the gravy. Send to the table in a sauce tureen or gravy boat.
To make the filling, pour the melted butter over the breadcrumbs after they are seasoned. Stir well together. Break an egg into the mixture and stir again. When thoroughly mixed, fill up the hole you took the bone from. Make incisions down through the beef around the center. Fill them with the remainder of the filling.
Cover the top of the meat with slices of fat pork or bacon. Place in a stew pan and pour a pint of boiling water around it. Cover closely and cook slowly in a oven heated to 350F at 350°F for nearly 4 hours. Baste it frequently, adding more water as it cooks away.
When the meat is done, thicken the gravy. Send to the table in a sauce tureen or gravy boat.
Submitted by Mar 14, 2010
15 min
30 min
45 min