Take the bone from a round of beef, and fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix it to a paste with the yolks of four eggs beaten, stuff the lean part of the round with it, and make balls of the remainder. Sew a strip of linen over it strong and wide enough to keep it round and compact. Put it in a vessel just large enough to hold it, add one pint red wine, cover it with sheets of tin or iron, set it in a brick oven properly heated and bake it three hours. When done skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut catsup and serve it up garnished with fried forcemeat balls. It is good eaten cold with salad, or with vegetables around it in the gravy.