Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rump or Rib Roast Beef
1 ts Salt
6 oz Fresh Breadcumbs
2 oz Suet
1 ts Fresh Chopped Thyme
1 ts Fresh Chopped Parsley
1/2 ts Cloves
1/2 ts Pepper
1/2 ts Ground Mace
1 Egg

-----------------------FOR THE SAUCE----------------------------
1/2 pt Beef Stock
2 Hard-Boiled Egg Yolks,Mashed
2 oz Fresh Chopped Parsley
Grated Rind and Juice of
-half a lemon
pn Nutmeg, Sugar and Pepper
1/2 sm Onion, Chopped
2 oz Butter
1 oz Flour, with a little water

Put the beef in a rack over a roasting tin, rub with salt and stand
for about six hours to mature. Mix the breadcrumbs, suet, thyme,
parsley, cloves, pepper, mace and the egg to make a stuffing. Roll
into marble-sized balls and put under the beef to cook. Roast in a
pre=heated oven, Gas Mark 6, 400F, 200C for 15 minutes per pound,
plus an extra 15 minutes. You may need to turn the stuffing balls.
Remove the beef, place on a warmed dish surrounded by the stuffing
balls, cover with foil and stand in a warm place for 20 minutes while
the sauce is made. Put the tin on the stove, pour in the stock and
mix on a low heat to pick up all the juices and bits left in the pan.
Mix together the egg yolks and the other ingredients except the flour
mix. Put the egg mixture into the tin with the stock and bring to the
boil stirring constantly. Stir in the flour, bring the sauce back to
the boil and simmer until it thickens. Serve the sauce with the beef.

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