Oh how I hate it when that happens, its such a pain in the backside, especially when you hear the sad toned "its not that bad" coming from your family as they break their teeth and bend their forks.
The stuffing however, was delicious and well worth making again, this time with better quality meat! It was really unusual, with a spicy sweetness that has been forgotten for likes of 'sage and sausage' on every table!
It looks a bit green in the picture, whereas in reality it was a yellow beige colour!
I'm going to give you the recipe for the stuffing, which I have noted they also stuff into mutton!
Stuffing for Steak!
Take raw percely and oynyonys smal-y-scree, and yolkys of Eyroun sothe hard, and marow or swette and hew alle thes to-geder smal; and take croms of white bread and bray them to-geder smal, than caste ther on poudere of gyngere amd saffroun tolle hem to-gederys.
A handful of fresh parsley
1 cup of breadcrumbs
1 tsp ginger
Pinch of saffron
1 cup of mashed turnip
2 eggs, mashed
1 onion, chopped finely
Mash everything together in a bowl and spread on a large steak, roll and tie together, then roast in a hot oven until the meat is to your liking. Serve sliced with creamed leeks and some mashed turnip on the side.