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Beef Steak, Roasted, and Stuffed

Fry in a little butter the following ingredients, and make a forcemeat of them and two French rolls, which have been previously soaked in milk; see that the frying-pan is quite clean, and put into it one ounce of butter, a slice of lean ham, finely minced, a bay-leaf, a little minced parsley, two shallots, a clove, two blades of mace, and a few mushrooms. Put the rolls into a stewpan after having squeezed out all the milk, and add to them three or four table-spoonfuls of rich stock; then put half a pint of stock to the ingredients in the frying-pan, boil for twenty minutes, and strain the liquid on to the rolls in the stewpan, place it over the fire and stir in a little butter; when dry keep still stirring; then add the yolks of two eggs to bind it. Have ready two pounds of rump steak, cut thick, season it with pepper and salt, and roll it up tight with the above forcemeat carefully enclosed, that it may not drop out. Roast it for one hour and a half before a good, clear fire, basting constantly with butter, and serve with brown gravy. Probable cost, 2s. 10d. Sufficient for four persons.