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Beef, Round of, Boiled

Few people dress a whole round, and hence this recipe is given for half a round, or, say twelve pounds, from the silver or tongue side of the round. Salt it for eight or ten days, then clean off the salt or brine, skewer it up tight, and tie a piece of wide tape round it to keep it well together. Put it into a saucepan of lukewarm water, boil up, and keep boiling for four minutes, remove the scum carefully as it rises, otherwise it will sink into the beef and give it an unsightly appearance. When the scum is well removed, set the pan by the side of the fire, and let the meat simmer very gently, allowing twenty minutes for each pound of meat. Should any scum stick to the meat, remove it with a brush before serving. Replace the ordinary skewers by silver ones, trim the round, and throw over the meat some of the liquor it was boiled in. Garnish with carrots, parsnips, etc. Time to simmer, about three hours after it boils. Probable cost, about 10d. per pound.