Mix these
all together, and rub thoroughly into the beef, which must stand
over-night.
Next morning make a stuffing of one pint of bread or cracker crumbs; one
large onion chopped fine; a tablespoonful of sweet marjoram or thyme; half
a teaspoonful each of pepper and ground clove, and a heaping teaspoonful
of salt. Add a large cup of hot water, in which has been melted a heaping
tablespoonful of butter, and stir into the crumbs. Beat an egg light, and
mix with it. If there is more than needed to fill the hole, make gashes in
the meat, and stuff with the remainder. Now bind into shape with a strip
of cotton cloth, sewing or tying it firmly. Put a trivet or small iron
stand into a soup-pot, and lay the beef upon it. Half cover it with cold
water; put in two onions stuck with three cloves each, a large
tablespoonful of salt, and a half teaspoonful of pepper; and stew very
slowly, allowing half an hour to the pound, and turning the meat twice
while cooking. At the end of this time take off the cloth, and put the
meat, which must remain on the trivet, in a roasting-pan. Dredge it
quickly with flour, set into a hot oven, and brown thoroughly. Baste once
with the gravy, and dredge again, the whole operation requiring about half
an hour.
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