Put the meat in a meat tin, with 1 whole onion, the herbs, and season with salt and pepper. Pour ½ a pint of hot water over the meat, and cook till tender, allowing 30 minutes to the lb. and basting frequently. When done, put on a dish and let stand till cold. Then brush the top of the meat with yolk of egg, cover with breadcrumbs, moisten with a little of the bastings, and continue coating the meat with breadcrumbs and bastings till a crust of about a ½ inch is formed. Put in a quick oven for 15 minutes, basting frequently. Serve on a hot dish and pour over the strained bastings, to which 1 glass of white wine has been added.