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.