CHRISTMAS RED ROUND.
Rub well into a round of beef a half pound of saltpeter, finely powdered. Next day mix half an ounce of cloves, half an ounce of black pepper, the same quantity of ground allspice, with half a pound of salt; wash and rub the beef in the brine for a fortnight, adding every other day a tablespoonful of salt. At the expiration of the fortnight, wipe the beef quite free from the brine, and stuff every interstice that you can find with equal portions of chopped parsley, and mixed sweet herbs in powder, seasoned with ground allspice, mace, salt, and Cayenne. Do not be sparing of this mixture. Put the round into a deep earthen pan, fill it with strong ale, and bake it in a very slow oven for eight hours, turning it in the liquor every two hours, and adding more ale if necessary. This is an excellent preparation to assist in the "keeping of the Christmas season."