Take a circular piece from the round, (having removed the bone,) and trim it nicely from the fat, skin, etc. Then lard it all over with long slips of fat pork or bacon. The place from whence the bone was taken must be filled with a force-meat, made of minced suet; grated bread-crumbs; sweet-marjoram rubbed fine; and grated lemon-peel; add a little salt and pepper, and mix in the beaten yolk of an egg to bind together the other ingredients. Tie a twine or tape closely round the outside of the beef, to keep it compact, and in shape. Put it into a broad earthen jar with a cover; or into an iron bake-oven. Add some whole pepper; a large onion stuck over with a dozen cloves; a bunch of sweet herbs; three bay-leaves; a quarter of a pound of butter, divided into small bits, (each piece rolled in flour,) and half a pin of claret, or port-wine. Bake or stew it thus in its own liquor, for five, six, or seven hours, (in proportion to its size,) for it must be thoroughly done, quite tender, and brown all through the inside. Serve it up hot with the gravy round it. It is also very good when cold.
A fillet of veal may be cooked in this manner. Also a fillet of fresh pork, cut from the upper part of a hind leg; or a fillet of fresh venison.
Take the lean of some cold roast beef; cut it into slices about half an inch thick, and four inches square. They must all be of the same size and shape. Trim the edges nicely. Make a force-meat of grated bread-crumbs, finely-chopped beef-suet; minced onion; grated nutmeg or powdered mace; sweet-marjoram leaves rubbed fine; a. very little salt and pepper; and some beaten yolk of egg. Having mixed all thoroughly together, spread very thickly a portion of the force-meat upon each slice of the cold beef. Then roll them up, and tie every one securely round with coarse thread or fine twine. Have ready some roast-beef gravy left from the day before, or make a fresh gravy by boiling, or rather stewing the beef bones with as little water as possible. When the gravy is ready, strain it into a clean stew-pan; put in the beef olives; cover the pan, and let them stew slowly for half an hour. Serve them up with their gravy. Remove the strings before the olives go to table.
Veal olives may be made in the above manner, with a cold roast fillet of veal, and veal gravy.
Cut steaks from a sirloin or a tender round of beef, omitting the fat and bone. Season them with pepper and a little salt. Put them into a pot, and to three pounds of meat allow a quart of water. When it has simmered for an hour, and been well skimmed, mix among it a dozen potatoes, and half a dozen turnips, all pared and quartered; and (if you like their') two onions sliced thin. If the stew appears too dry, pour in a little boiling water from a kettle. Let it stew slowly with the vegetables another hour, or till the whole is per fectly tender. Serve it up with the vegetables round it on a large dish.
Beef stewed with parsnips only is very good.
Lamb or veal cutlets may be stewed in this manner.
A fillet or round of fresh pork is excellent stewed with sweet potatoes, which must be scraped or pared, and split in half.