Take some slices of a rump (or any other tender piece) of beef, and beat them with a paste pin, season them with nutmeg, pepper and salt, and rub them over with the yolk of an egg; make a little forc'd-meat of veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, pepper, salt, and two eggs, mixed all together; take two or three slices of the beef, according as they are in bigness, and a lump of forc'd-meat the size of an egg; lay your beef round it, and roll it in part of a kell of veal, put it into an earthen dish, with a little water, a glass of claret, and a little onion shred small; lay upon them a little butter, and bake them in an oven about an hour; when they come out take off the fat, and thicken the gravy with a little butter and flour; six of them is enough for a side dish. Garnish the dish with horseradish and pickles. You may make olives of veal the same way.
Source:
English Housewifery Exemplified
