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Roulade of Beef, Nivernaise

Procure a three-pound-piece flank of beef twice as long as wide, trim off the fat and split it crosswise without separating. Season all around with a teaspoon salt and half teaspoon white pepper and keep in a cool place till the following stuffing is prepared:

Finely chop up two ounces lean, raw pork, one ounce lean, raw veal, and one ounce cooked lean ham and place these articles in a mortar; pound to a paste, add three tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley, a bean chopped garlic, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon each grated nutmeg and thyme, half a gill cream and one raw egg; pound the whole well together for five minutes, remove from the mortar and evenly spread all over the cut part of the beef. Roll up tightly, firmly tie with string all around, place a mirepoix at the bottom of a braizing pan, lay the roulade on top, spread two tablespoons of melted lard over the beef and set in the oven for twenty-five minutes or until a golden colour. Then add two tablespoons flour at the bottom of the pan, stir well with a wooden spoon, pour in half gill claret, one and a half gills demi-glace, one gill of tomato sauce and one gill water. Reset the pan in the oven for fifty-five minutes longer, turning the beef occasionally; remove, untie, place the beef on a dish and keep warm. Skim the fat from the gravy in the pan and boil the sauce on the range for fifteen minutes, strain the sauce over the beef, pour a Nivernaise garnishing around the beef and serve.