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Classic
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page 73
gravy, when you dish it. It is entirely delicious enough without the wine; but,
as some prefer it, it is best to know when to add it.
BEEF A LA MODE.
Take a round of beef, tie it up tightly, to improve its shape, and have it as
round as possible. Cut pretty large holes in it--large enough to admit a hen's
egg. Take two table-spoonsful of sugar, one of black pepper, one of cloves, one
of salt; rub the beef well with this mixture, the night before. Make a stuffing
of bread-crumbs--the half of a small loaf--two ounces of butter, a tea-cupful of
finely-chopped onions, a few tea-spoonsful of dried herbs, such as savory, sage,
or parsley, a nutmeg, and a tea-cupful of very fine-minced ham, with two eggs;
work this combination well together, and fill the holes in the round, and sew
them up as closely as possible, cover it with water, and let it simmer four
hours at least; when nearly done, you may add, if you like, a pint of wine.
CHICKEN PIE.
Carve, neatly, two young chickens, simmer them in salt and water at least half
an hour. Lay a deep pan, or dish, with rich crust, put the chicken in with small
pieces of pork, an ounce of butter, a tea-spoonful of black pepper, and half a
nutmeg; sprinkle a little flour, or grated cracker, over the
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