I tried my hand at Recipe 663 this week, a delightful beef roll from Mrs. Beeton's classic tome. I must confess, I was initially skeptical about the forcemeat, a mix of breadcrumbs, herbs, and beef suet. But as I spread it over the thick slices of rump steak and rolled them up, I found a certain charm in the process. The most delightful surprise came when I cut into the roasted roll: the forcemeat had cooked into a savory, almost crust-like layer, infusing the beef with an unexpected depth of flavor. This dish is a weeknight cook's dream for those who enjoy a bit of history in their kitchen. The slow roasting process allows for plenty of time to prepare sides or even tidy up, and the resulting beef roll is a hearty, comforting meal. I served it with a simple green salad and some roasted potatoes, but it would pair equally well with modern sides like mashed sweet potatoes or sautéed greens. The brown gravy is a must, adding a rich, velvety finish to each bite. This recipe is a testament to the enduring appeal of classic British cooking.