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Beef, Stewed, Leg Of

Make a forcemeat of one pound and a quarter of finely-shredded suet, some savoury and marjoram, a few cloves pounded, and a little pepper and salt, mixing all well together. Make several good-sized holes in a part of a leg of beef (about six or seven pounds will do), that has had salt rubbed over it for two or three days previous, and fill them with the forcemeat. Put it into a deep baking-pan with some of the forcemeat over the top, and the pan more than half full of water. Keep the pan closely covered, and let the meat stew for four hours. The forcemeat from the top will serve to garnish, and may be cut into any form for the purpose. That pressed into the meat, if lightly put in, will much improve the flavour. Probable cost, 7d. per pound. Sufficient for seven or eight persons.