Instructions: Make slits 1 inch apart all over the roast. Insert the bacon, oysters, and parsley alternately into the slits. Season the roast with nutmeg, salt and pepper and dredge with the flour. Brown the meat in the butter. Put into a large casserole with the wine and stock and bring to the boil. Cover tightly and cook

In a preheated oven at 350 for 3 hours.

Remove the roast to a dish and keep warm. Boil the cooking liquid to reduce it, stirring to mix in the sediments in the bottom of the casserole, and pour over the meat. Serve with sweet pickles and fresh crisp vegetables.

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