Spiced Round of Beef

Ingredients

• Beef, 20 to 25 lbs. weight
• half a pound of coarse brown sugar
• two ounces of saltpetre
• three quarters of a pound of common salt
• a quarter of a pound of black pepper
• three ounces of allspice
• four of bruised juniper-berries

Method

1. 1

   Rub the beef with sugar for 2 days, then mix and apply saltpetre, salt, pepper, allspice, and juniper.

2. 2

   Rub daily for 3 weeks.

3. 3

   Wash off spices, place in a covered pan with water or gravy, cover with suet, and bake for 5-6 hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 193. The excerpt below is the record exactly as published.

two ounces of saltpetre with the same quantity of coarse sugar ; rub the meat with them in every part, and let it remain for two days, then add one pound of bay. salt, four ounces of common salt, and one ounce of ground black pepper. Bub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle ; rub and turn it daily for a fortnight ; drain, and send it to be smoked. When wanted for table, put it into plenty of 198 MODERN COOKERY. [ciiap. x. boiling water, boil it slowly, and press it under a heavy weight while hot. A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham. Beef, 14 lbs. ; saltpetre and coarse sugar, each 2 oz. : 2 days. Bay salt, 1 lb. ; common salt, 4 oz. : pepper, 1 oz. : 4 days. Treacle, 1 lb. : 14 days. Obs. — Three quarters of a pound of coarse sugar may be rubbed into the meat at first, and the treacle may be altogether omitted ; cloves and mace, too, may be added in the same proportion as for spiced beef. COLLARED BEEF. Only the thinnest part of the flank, or the ribs, which are not so generally used for it, will serve conveniently for collaring. The first of these should be hung in a damp place for a day or two, to soften the outer skin ; then rubbed with coarse sugar, and left for a couple of days ; when, for eight pounds of the meat, one ounce of saltpetre and half a pound of salt should be added. In ten days it will be fit to dress. The bones and tough inner skin must be removed, and the beef sprinkled thickly on the under side with parsley and other savoury herbs shred small, before it is rolled, which should be done very tightly : it must then be secured with a cloth, and bound as closely as possible with broad tape. It will require nearly or quite five hours of gentle boiling, and shoull be placed while hot under a weight, or in a press, without having the tape and cloth removed. Beef, 8 lbs. ; sugar, 3 oz. ; salt, 8 oz. : 10 days. Boil 5 hours. COLLARED BEEF. ( Another way.) Mix half an ounce of saltpetre with the same quantity of pepper, four ounces of bay salt, and four of common salt ; with these rub well from six to seven pounds of the thin flank, and in four days add seven ounces of treacle ; turn the beef daily in the pickle for a week or more ; dip it into water, bone it and skin the inside, roll and bind it up very tightly, lay it into cold water, and boil it for three hours and a half. We have found beef dressed by this receipt extremely good : herbs can, of course, be added to it as usual. Spices and juniper beries would to many tastes improve it, but we give the receipt simply as we have been accustomed to have it used. Thin flank, 6 to 7 lbs. ; bay salt, and common salt, each 4 oz. ; saltpetre, \ oz. ; pepper, \ oz. : 4 days. Treacle, 7 cz. : 8 to 1 0 days. Boiled 3| hours. A COMMON RECEIPT FOR SALTING BEEF. One ounce of saltpetre, and a pound of common salt, will be sufficient for sixteen pounds of beef. Both should be well dried, and CHAP. X.] BEEF. 199 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

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