A Spiced Round of Beef

Ingredients

• Take a large round of beef weighing from twenty to twenty-five pounds
• three ounces of saltpetre
• one quart of salt
• two nutmegs grated
• one ounce of cloves
• half an ounce of mace
• a pint and a half of water
• a quart of flour

Method

1. 1

   Rub the beef with saltpetre and spices, let it cure, then bake in a paste made from flour and water for five hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 128. The excerpt below is the record exactly as published.

A Spiced Round of Beef. Take a large round of beef weighing from twenty to twenty-five pounds ; take three ounces of saltpetre, and, after beating it up very fine in a muslin rag, rub it well into the round ; let it stand thus for two days ; then take 12* 274 ViROmiA COOKERT-BOOK, one quart of salt, two nutmegs grated, with one ounce of cloves, and half an ounce of mace pounded up fine, and rub the meat well with it, and put it in a tub provided with a close cover ; take out the bone that runs through the round, and fill the cavity thus formed with the salt and saltpetre ; rub the round well with the spices, etc., every day for two weeks or longer, if you do not wish to cook it at the end of that time. When ready to bring it to table, wash the beef off ; fill the hole where the bone was with a piece of suet ; lay the round on a board, take a tape or piece of strong twine, and bind it to keep it round and compact ; then put it in an oven that just fits it ; strew some suet over the top, pour over a pint and a half of water ; then make a paste out of a quart of flour

Cook this with the app: pantry check, scaling, and the assistant.