Home › The Principles of Cookery › Hunter's, or Spiced Beef

Hunter's, or Spiced Beef

Take a round of beef weighing from fifteen to twenty pounds. Let it hang a day or two; then rub it well with a powder made by pounding together one pound of salt, an ounce and a half of saltpetre, half an ounce of allspice, half an ounce of black pepper, two ounces of moist sugar, and a tea-spoonful of herb-powder, if this be in the house; if not, it may be omitted. Take out the bone, and turn and rub the meat every day for a fortnight. At the end of that time wash it well with a soft sponge, put it into a stewpan, just cover it with water, bring it to a boil, and let it simmer gently for five hours. It may remain in the water in which it was cooked until it is nearly cold, if it is intended to be used at once; but though this will improve the taste, it will prevent its keeping so long. The beef is better if kept uncut until cold. It will keep a fortnight or more in moderate weather. It is an excellent plan, instead of boiling the beef, to bake it. Put it into a pan with a sliced onion, a quart of water, and nearly three pounds of beef or mutton-suet cut small and placed on the top of the beef. Cover with a coarse flour and water paste, and bake in a moderate oven. When cold, take off the crust; pour off the gravy, which will be found excellent for soups and sauces. Put the suet into an earthen jar, and melt it slowly in a moderate oven. Pour it off frequently as it melts. It may be used for frying, etc. Time, six hours to bake. Probable cost, 11d. per pound.