finely powdered ; the saltpetre rubbed first equally over the meat,
and the salt next applied in every part. It should be rubbed
thoroughly with the pickle and turned daily, from a week to ten
days. An ounce or two of sugar mixed with the saltpetre will
render the beef more tender and palatable.
Beef, 16 lbs.; saltpetre, 1 oz. ; salt, 1 lb : 7 to 10 days.
SPICED ROUND OF BEEF.
( Very highly flavoured .)
Rub the beef well in every part with half a pound of coarse brown
sugar, and let it remain two days ; then reduce to powder, and mix
thoroughly before they are applied to the meat, two ounces of salt-
petre, three quarters of a pound of common salt, a quarter of a pound
of black pepper, three ounces of allspice, and four of bruised juniper-
berries. Rub these ingredients strongly and equally over the joint,
and do so daily for three weeks, turning it at the same time. Just
wash off the spice, and put the beef into a tin, or covered earthen
pan as nearly of its size as possible, with a cup of water or gravy ;
cover the top thickly with chopped beef- suet, and lay a coarse thick
crust over the pan ; place the cover on it, and bake the meat from
five to six hours in a moderate oven, which should not, however, be
sufficiently fierce to harden the outside of the joint, which, if pro-
perly managed will be exceedingly tender. Let it cool in the pan ;
and clear off the suet before it is dished. It is to be served cold, and
will remain good for a fortnight.
Beef, 20 to 25 lbs. weight✪ Spiced Round of Beef ; sugar, 3 oz. : 2 days. Saltpetre, 2 oz. ;
common salt, f lb. ; black pepper, 4 oz. ; allspice, 3 oz. ; juniper-
berries, 4 oz. : 21 daj^s. Baked 5 to 6 hours.
Ohs.~ We have not ourselves tested this receipt, but the meat
cured by it has received such high commendation from several of our
friends who have partaken of it frequently, that we think we may
safely insert it without. The proportion of allspice appears to us
more than would be agreeable to many tastes, and we would rather
recommend that part of it should be omitted, and that a portion of
nutmeg, mace, and cloves, should be substituted for it ; as we have
found these spices to answer well in the following receipt.
SPICED BEEF.
( Good and wholesome.')
For twelve pounds of the round, rump, or thick flank of beef,
take a large teaspoonful of freshly-pounded mace, and of ground
black pepper, twice as much of cloves, one small nutmeg, and a
quarter of a teaspoonful of cayenne, all in the finest powder. Mix
them well with seven ounces of brown sugar, rub the beef with them
and let it lie three days ; add to it then half a pound of fine salt, and
200
MODERN COOKERY.
[chap. x.
Page 194 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
finely powdered ; the saltpetre rubbed first equally over the meat, and the salt next applied in every part. It should be rubbed thoroughly with the pickle and turned daily, from a week to ten days. An ounce or two of sugar mixed with the saltpetre will render the beef more tender and palatable.
Beef, 16 lbs.; saltpetre, 1 oz. ; salt, 1 lb : 7 to 10 days.
SPICED ROUND OF BEEF.
( Very highly flavoured .)
Rub the beef well in every part with half a pound of coarse brown sugar, and let it remain two days ; then reduce to powder, and mix thoroughly before they are applied to the meat, two ounces of saltpetre, three quarters of a pound of common salt, a quarter of a pound of black pepper, three ounces of allspice, and four of bruised juniperberries. Rub these ingredients strongly and equally over the joint, and do so daily for three weeks, turning it at the same time. Just wash off the spice, and put the beef into a tin, or covered earthen pan as nearly of its size as possible, with a cup of water or gravy ; cover the top thickly with chopped beef- suet, and lay a coarse thick crust over the pan ; place the cover on it, and bake the meat from five to six hours in a moderate oven, which should not, however, be sufficiently fierce to harden the outside of the joint, which, if properly managed will be exceedingly tender. Let it cool in the pan ; and clear off the suet before it is dished. It is to be served cold, and will remain good for a fortnight.
Beef, 20 to 25 lbs. weight ; sugar, 3 oz. : 2 days. Saltpetre, 2 oz. ; common salt, f lb. ; black pepper, 4 oz. ; allspice, 3 oz. ; juniperberries, 4 oz. : 21 days. Baked 5 to 6 hours.
Ohs.~ We have not ourselves tested this receipt, but the meat cured by it has received such high commendation from several of our friends who have partaken of it frequently, that we think we may safely insert it without. The proportion of allspice appears to us more than would be agreeable to many tastes, and we would rather recommend that part of it should be omitted, and that a portion of nutmeg, mace, and cloves, should be substituted for it ; as we have found these spices to answer well in the following receipt.
SPICED BEEF.
( Good and wholesome.')
For twelve pounds of the round, rump, or thick flank of beef, take a large teaspoonful of freshly-pounded mace, and of ground black pepper, twice as much of cloves, one small nutmeg, and a quarter of a teaspoonful of cayenne, all in the finest powder. Mix them well with seven ounces of brown sugar, rub the beef with them and let it lie three days ; add to it then half a pound of fine salt, and
[chap. x.
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Spiced Round of Beef