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Classic
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to the pot to brown, turning it often to prevent its burning. Take the gravy
that you have poured from the meat into the bowl, and skim off all the fat; pour
this gravy in with the meat and stir in a large spoonful of flour; wet with a
little water; let it boil up ten or fifteen minutes and pour into a gravy dish.
Serve both hot, the meat on a platter. Some are very fond of this way of cooking
a piece of beef which has been previously placed in spiced pickle for two or
three days.
SPICED BEEF. (Excellent.)
For a round of beef weighing twenty or twenty-four pound, take one quarter of a
pound of saltpetre, one quarter of a pound of coarse brown sugar, two pounds of
salt, one ounce of cloves, one ounce of allspice, and half an ounce of mace;
pulverize these materials, mix them well together, and with them rub the beef
thoroughly on every part; let the beef lie for eight or ten days in the pickle
thus made, turning and rubbing it every day; then tie it around with a broad
tape, to keep it in shape; make a coarse paste of flour and water, lay a little
suet finely chopped over and under the beef, inclose the beef entirely in the
paste, and bake it six hours. When you take the beef from the oven, remove the
paste, but do not remove the tape until you are ready to send it to the table.
If you wish to eat the beef cold, keep it well covered that it may retain its
moisture.
BEEF a LA MODE.
Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of
mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds of
the upper part of a round of beef. Let this beef stand in this state over night.
In the morning, make a dressing or stuffing of a pint of fine bread-crumbs, half
a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer
savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a
little cloves, an onion minced fine, moisten with a little milk or water. Stuff
this mixture into the place from whence you took out the bone. With a long
skewer fasten the two ends of the beef together, so that its form will be
circular, and bind it around with tape, to prevent the skewers giving away. Make
incisions in the beef with a sharp knife; fill these incisions very closely with
the stuffing, and dredge the whole with flour.
Put it into a dripping-pan and pour over it a pint of hot water; turn a large
pan over it to keep in the steam, and roast slowly from three to four hours,
allowing a quarter of an hour to each pound of meat. If the meat should be
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