Spiced Beef, Two Recipes

[Subdeacon Joe]

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 fortyeight 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.

 

SPICED BEEF. Miss Blossom Brown. To twenty pounds of round beef take two and a half pounds of suet, chopped very fine, and mixed with black pepper until it is almost black. Mix with this, one handful whole allspice, and one of whole cloves; punch holes through the meat and stuff with suet; sew up in a bag very tight, and cover well with a brine made of four gallons of water, one and a half pounds of sugar, two ounces of pulverized saltpetre, and six pounds of common salt. It is ready for use in three weeks. Boil well, and when cold remove the bag and slice from the cut end.

From PRESBYTERIAN COOK BOOK , I jL. COMPILED BY THE LADIES OF THE First Presbyterian Church, DAYTON, OHIO. 1873