The Epicure's Almanac or Diary of Good Living
July 8th : BOEUF ROYALE
Take the bones out of a brisket of beef, and scoop holes in the meat about an inch asunder; fill one with small rolls of fat bacon, a second with chopped parsley and sweet herbs seasoned with pepper and salt, and the third with oysters cut small and powdered with a very little mace and nutmeg. When all the apertures are stuffed, tie up the meat in a roll, put it into a baking-pan, and pour over it, quite hot, a pint of sherry, in which half a dozen cloves have been boiled; flour the meat well, and set it in a slow oven for three hours.
Pour off the gravy and set it by to cool, that you may skim away the fat; if it is not already in a jelly, which it should be, add enough glaze to make it so.
Serve the beef cold, and the jelly round it. This is a very savoury dish, and well adapted for warm weather, not being liable to taint.