Spiced Beef Round

Ingredients

• To a round weighing 8 or 10 pounds
• allow 2 gallons of water
• add 4 onions
• 1 pint of strong vinegar
• 1 teacup of sugar
• salt to taste
• 2 teaspoons of black pepper
• 1 teaspoon of celery seed
• 1 teaspoon of ground allspice
• a few cloves
• 1 thyme
• 1 slice of pork
• 1 teacup of green tomato catsup
• 1 glass of jelly
• 1 glass of wine

Method

1. 1

   Put the beef into a large vessel to boil; add all ingredients and boil for 4 hours until the bone becomes loose.

2. 2

   Remove the beef, take out the bone, and fill the opening with stuffing made from old biscuit or light bread soaked in the gravy.

3. 3

   Wrap in a clean cloth, press into a pan, and set aside to cool.

4. 4

   When ready to use, slice thin and serve with thickened gravy.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 34. The excerpt below is the record exactly as published.

SPICED BEEF ROUND To a round weighing 8 or 10 pounds allow 2 gallons of water. Put into a large vessel to boil ; add 4 onions, 1 pint of strong vinegar, 1 teacup of sugar, salt to taste, 2 teaspoons of black pepper, 1 teaspoon of celery seed, 1 teaspoon of ground allspice, a few cloves, 1 thyme, 1 slice of pork, 1 teacup of green tomato catsup, 1 glass of jelly, 1 glass of wine

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