MEATS
To alamode a round
Take fat pork half a pound cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves and mace -- make large incisions in the beef, and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart claret wine and three pints water; lay the round on the bones and cover close; hang on in the morning and stew gently three hours; -- scum the gravy and serve in a butter boat, serve it with the residue of the gravy in the dish.
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