French Beef
Take a circular piece of beef from the round, and after removing the bone, 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 one egg, to bind together the other ingredients. The 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 bouquet of sweet herbs, three bay leaves, a quarter of a pound of butter, divided into small bits (each piece rolled in flour), and a pint 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 hot, with the gravy round it. It is also very good when cold.