Beef Round

Ingredients

• a beef round weighing twenty-five pounds
• three ounces saltpetre
• three ounces of light brown sugar
• one ounce cloves
• one ounce allspice
• one nutmeg
• filling the hole with suet
• bandaging the round with broad tape or cloth strips
• paste of flour, corn meal or bread crumbs
• lard it with pieces of suet, or butter

Method

1. 1

   Prepare the spice mixture and rub it on the beef round for two weeks.

2. 2

   When ready to cook, place it in an iron oven with wood strips beneath, cover with a paste, and fill with boiling water.

3. 3

   Simmer for 5-6 hours, cool in the liquid, and store in a closed vessel.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 11. The excerpt below is the record exactly as published.

a beef round weighing twenty-five pounds, and smoothly cut six or eight inches in depth through the thickest part of the ham, or hind quarter, prepare three ounces saltpetre, three ounces of light brown sugar, one ounce cloves, one ounce allspice, one nutmeg, all pulverized and well mixed. If in cool weather, hang the round twenty-four hours without freezing. If hot weather, prepare at once by removing the bone, filling the hole with suet, bandaging the round with broad tape or cloth strips, to make it shapely and compact. Place it in a vessel, perferably earthenware, large enough to cover it and for convenient handling. Rub it on all sides with part of the spice mixture (which should be kept in a close jar) for two weeks, every day except the Sabbaths, being sure to reverse the position of the round daily, else it may become slippery. When to be cooked, put it into the iron oven, with thin strips of hard wood beneath the round to prevent scorching. Cover the top with a paste of flour, corn meal or bread crumbs, mixed with wTater to prevent burning. Lard it with pieces of suet, or butter

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