Take a round of fresh beef (or the half of one if it is very large) and remove the bone. The day before you cook it, lay it in a pickle made of equal proportions of water and vinegar with salt to your taste. Next morning take it out of the pickle, put it into a large pot or stew-pan, and just cover it with water. Put in with it two or three large onions, a few cloves, a little whole black pepper, and a large glass of port or claret. If it is a whole round of beef allow two glasses of wine. Stow it slowly for at least tour hours or more, in proportion to its size, It must be thoroughly done and tender all through. An hour before you send it to table take the meat out of the pot, and pour the gravy into a pan. Put a large lump of butter into the pot, dredge the beef with flour, and return it to the pot to brown, turning it often to prevent its burning, Or it will be better to put it into a Dutch oven. Cover the lid with hot coals, renewing them as they go out. Take the gravy that you poured from the meat, and skim off all the fat. Tut it into a sauce-pan, and mix with it a little butter rolled in flour, and add some more cloves and wine, Give it a boil up. If it is not well browned, burn some sugar on a hot shovel, and stir it in.
If you like it stuffed, have ready when you take take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg. Fill with this the opening from whence you took the hour, and bind a tape firmly round the meat.