Stuffed or Farcied Roast Beef Recipe ingredients

• The round is good for this. Have a top round two or more inches in thickness. Trim off the skin, dust with salt and pepper. Make a stuffing as follows:
• 1 cupful bread crumbs
• 1 egg
• salt and pepper
• 1 tablespoonful finely chopped salt pork
• 1 tablespoonful melted butter
• 1 teaspoonful mixed sweet herbs
• a few drops of onion juice or kitchen bouquet

To prepare this Stuffed or Farcied Roast Beef Recipe, first moisten the crumbs with hot water, add the sweet herbs and other seasoning, pork and butter, mix all together, and add the beaten egg last. Put this on the meat and roll it up in a compact, well-shaped piece. When well secured, cut slashes in the top, taking care not to cut through to the stuffing, lay strips of clear fat in the gashes, dredge with flour as for a roast, and cook in the same manner.

If any of the stuffing is left over, put it in one corner of the pan, and use it in thickening the gravy, adding 1/2 cupful of tomato pulp or 2 tablespoonfuls of tomato catsup.

Serve garnished either with potato balls or mounds of mashed potatoes browned in a hot oven, with creamed onions as an accompaniment.