Stuffed braised pot roast of beef

Trim the fat and gristle without cutting so far as to ruin the integrity of the cut, and tie the beef back into a loaf shape.

Render down the trimmed beef fat in a pan big enough to hold the roast.

Brown the beef on each side, then remove the string again.

Make a rectangular incision an inch deep and half an inch from the outer edge, using the split in the meat as the lid.

Make crosswise cuts three quarters of an inch apart and an inch deep, then cut the cubes out.

Cut the beef cubes so all are about three eighths of an inch across.

Brown the beef cubes for several minutes on each side and remove.

Add more fat and brown the mushrooms, remove, then line the pan again and add the onions.

Group the onions, turn the heat to low, cover and cook slowly for eight to ten minutes.

Combine the onions, beef cubes, mushrooms, diced ham, black olives, crushed garlic and the egg and mix thoroughly.

Season with a little salt, going carefully because of the olives.

Season the interior of the case, add the filling, press down, close the lid flap and tie with string lengthwise and across.

Wrap the whole case snugly in damp cheesecloth and tie it.

For the braising liquid combine red wine, beef stock, tomato paste, dried thyme and bay leaves.

Season with salt and pepper, bring to a simmer, and add the sliced onion and carrot.

Lower in the beef case so the liquid comes halfway up it, bring up to a simmer, cover with foil and the lid.

Braise in the oven for three to four hours, basting every 30 to 40 minutes. No oven temperature was given.

Test with a fork; it is done when incredibly tender.

Remove the beef and the bay leaf, then strain the braising liquid, extracting as much as possible.

Make a brown roux with the butter and flour over moderate heat, stirring constantly for 15 minutes until it browns.

Blend in a little of the braising liquid off the heat, then add the rest a tablespoon or two at a time over low heat, and pour into a sauce boat.

Unwrap the case carefully, plate it with parsley sprigs, and sauce it before serving.