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Beef, Spiced

A small round of about eighteen or twenty pounds will take a fortnight to cure. Prepare the following ingredients: one pound of common salt, one ounce of saltpetre, three ounces of allspice, one of black peppercorns, and half a pound of coarse sugar. Pound the saltpetre, allspice, and black peppercorns, and mix well together with salt and sugar. Rub all into the meat; do this every day and turn, for the time mentioned. Then wash the brine off the beef, and put it into an earthenware baking-dish with about a pint of water and a layer of suet over and under, with a common paste over the dish; bake from six to eight hours, and allow it to cool thoroughly before using. Probable cost of meat, 10d. to 11d. per pound.