1 ounce nutmeg.
1 ounce allspice.
1 pint salt.
Let the round of beef hang in a cool, dry place twenty-four hours. Take out the bone, and fill the space with suet and spices mixed. Rub the above ingredients all over the round; put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the round with it and set in the oven. Bake three hours slowly. Remove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold.—Mrs. W. A. S.
To Spice a Round of Beef.
Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine). Rub the beef with these ingredients. Put it into a tub as near the size of the beef as possible; turn it every day in the pickle it makes. In about four weeks it will be ready for use. For thirty pounds use two pounds beef suet. When cooked place sticks across the bottom of the pot to prevent its burning.—Mrs. R. L. P.
Spiced Beef.
Take eight or ten pounds of the thin flank, remove any gristle, skin or bones; rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, the the following proportions being used:
1 ounce black pepper.
1 ounce allspice.