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New England cookbook, 1855-1934

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To al amode Beef
Obtain if possible a handsome round of beef with a roll of fat on it__ make a good forcemeat of three grated biscuit, salt, pepper, cloves, allspice, cinnamon, sweet herb, & beef suet, three eggs __ mince an onion very fine __ stuff your meat, be careful to cut the places slanting __ then skewer your meat, tie a strong string round it one each way across leaving a loop to take hold of __ then put four skewers at the bottom, & put the Beef on top of them. Let the water come half way up the beef __ throw in some cloves, allspice & one onion __ if a large round, let it boil moderately two hours __ if small, one hour & a half. Then take the pot from the fire turn over your meat, & put in a quart of red wine_ if more water be necessary, put in more till it covers the beef __ then let it boil one hour __ then take it off & turn out the Gravy__ wipe out the pot__ put in a piece of butter, then put in the beef & brown it. Make forcemeat balls to garnish your dish.

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To al amode Beef Obtain if possible a handsome round of beef with a roll of fat on it__ make a good forcemeat of three grated biscuit, salt, pepper, cloves, allspice, cinnamon, sweet herb, & beef suet, three eggs __ mince an onion very fine __ stuff your meat, be careful to cut the places slanting __ then skewer your meat, tie a strong string round it one each way across leaving a loop to take hold of __ then put four skewers at the bottom, & put the Beef on top of them. Let the water come half way up the beef __ throw in some cloves, allspice & one onion __ if a large round, let it boil moderately two hours __ if small, one hour & a half. Then take the pot from the fire turn over your meat, & put in a quart of red wine_ if more water be necessary, put in more till it covers the beef __ then let it boil one hour __ then take it off & turn out the Gravy__ wipe out the pot__ put in a piece of butter, then put in the beef & brown it. Make forcemeat balls to garnish your dish.