Round of Beef.

Stale Bread - Loaves, ......................................1

Salt and Pepper to taste.

Large Onion (chopped fine), ...........................1

Thyme - Sprigs, ...................................... 2 or 3

Butter - Spoonfuls, ..........................................1

Cloves - Teapoonful, .......................................1/2

Mace - Teaspoonful, ........................................1/2

Nutmeg, ..........................................................1/2

A few slices Fat Bacon.

Water - Pints, .....................................................1

Sherry Wine - Pints, ............................................1

Get a large, firm round of beef; cut off the skin and take out the bone; rub with salt and pepper; make a rich force-meat of the bread, butter, onion, thyme, cloves, mace and nutmeg; stuff the place from which the bone was taken with this force-meat; make incisions in the beef entirely through with a sharp knife, and slip into each a slice of fat bacon - stuffing into each inci sion with the force meat. Tie the beef around firmly with a tape, sprinkle the stuffing that is left over the top and set the beef aside until the next day, as this causes the seasoning to strike in. When ready to cook put it into the roasting-pan about four hours before dinner; put about a pint of water over it and roast very slowly, basting frequently. When about half done pour over a pint of sherry wine and renew the basting. One tumblerful of wine will season it very well.

Mrs. Henry Hull