Tie up a round of beef so as to keep it in shape; make a stuffing of
grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few
cloves pounded, yolk of an egg. Cut holes in the beef, and put in the
stuffing, leaving about half the stuffing to be made into balls. Tie
the beef up in a cloth, just cover it with water, let it boil an hour
and a half; then turn it, and let it boil an hour and a half more;
then turn out the liquor, and put some skewers across the bottom of
the pot, and lay the beef upon it, to brown; turn it that it may brown
on both sides. Put a pint of claret, and some allspice and cloves,
into the liquor, and boil some balls made of the stuffing in it.