Called beef a la mode.
Mix together three teaspoons of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds of the upper part of a round of beef. Let this beef stand in this state over night. In the morning, make a dressing or stuffing of a pint of fine bread crumbs, ½ a pound of fat salt pork cut in dice, a teaspoon of ground thyme or summer savory, two teaspoons sage, ½ a teaspoon of pepper, one of nutmeg, a bit of cloves, an onion minced fine, moisten with a bit of milk or water. Stuff this mixture into the place from whence you took out the bone. With a long skewer fasten the two ends of the beef together, so that its form will be circular, and bind it around with tape to prevent the skewers giving way. Make incisions in the beef with a sharp knife; fill these incisions very closely with the stuffing, and dredge the whole with flour.
Put it into a dripping pan and pour over it a pint of hot water; turn a large pan over it to keep in the steam, and roast slowly from three to four hours, allowing a ¼ of an hour to each pound of meat. If the meat need to be tough, it can be stewed first in a pot, with water enough to cover it, until tender, and then put into a dripping pan and browned in the oven.
If the meat is to be eaten hot, skim off the fat from the gravy, into which, after it is taken off the fire, stir in the beaten yolks of two eggs. If onions are disliked you may omit them and substitute minced oysters.