Spiced Round of Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 20
This recipe is for a large cut of beef, typically used for curing.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 141. The excerpt below is the record exactly as published.
Spiced Round Of Beef. — ( Family Recipe.) — Procure a round of beef weighing from thirty-five to forty pounds ; remove the bone and lay the beef in a stone pan. Well rub into the beef all over (not omitting the sides of the round as well as the top and bottom), a mixture made of four pounds of salt, two pounds of coarse brown sugar, a quarter of a pound of saltpetre, and two ounces of sal prunella
Cook this with the app: pantry check, scaling, and the assistant.