Spiced Beef
Mrs. J. A. McMahon.
For a twenty-five pound round take one and a half ounces of pulverized saltpetre and a handful of brown sugar; pound and mix thoroughly; then rub the beef well with the mixture. Put it into a tub as near the size of the round as you can get, and let it remain forty-eight hours, during which time turn and rub the beef twice. Then have prepared one and a half ounces of ground pepper; two ounces of allspice; one of cloves; and three or four good handsful of fine salt; pound and mix the spice and salt, and rub the beef with it; turn and rub it every day for a week, taking care to preserve the pickle. It will be ready for use in three or four weeks. |