Beef A La Mode From "Housekeeping In Old Virginia", By Marion Cabell Tyree Beef A La Mode Take, from a round of fresh beef, the bone ; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of: Thyme and parsley, rubbed fine. 1 onion. The marrow from the bone. 1/2 pound suet. Pepper and salt cloves and nutmeg to the taste. Mix these ingredients with three eggs well beaten : fill the place from whence came the bone, and what is left rub all over the round : fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter : pour in the pan a pint of water. Cover closely and stew gently for six hours ; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold : dress with vegetable flowers, whites of eggs boiled hard and chopped fine. I am not sure what "tape" would be used to fasten it.