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Rolled Beef

To make a pickle, pound the following ingredients to powder. Six pounds of common salt, two ounces of saltpetre, eight ounces of moist sugar, a table-spoonful of chopped herbs--consisting of thyme, basil, marjoram, savory, and bay-leaves--a table-spoonful of chopped parsley, half an ounce of cloves, half an ounce of mace, half an ounce of peppercorns, and a clove of garlic. The latter may be omitted. Take a square piece of the thin end of the flank of beef, weighing from eight to twelve pounds. Bone and skin it, rub it well in every part with the powder, and turn and rub it every day for three days. Wash and wipe it dry, and spread upon the inside a layer of good veal forcemeat. Roll the beef up firmly and evenly, bind it tightly, tie it in a cloth, and put it into a saucepan with as much boiling water as will cover it, adding also a carrot, an onion stuck with two cloves, a bunch of sweet herbs, a blade of mace, and a few sticks of celery. Let the liquor boil for one minute, skim it, draw the saucepan to the side of the fire, and let its contents simmer gently till the beef is done enough. Le it remain in the liquor until it is partially cooled, take it up without untying the string, put it between two dishes, place a weight upon it, and let it stand till cold. Before serving, brush it over with two coats of liquid glaze, and garnish with parsley. If it is wished that the beef should be served warm, take it when it has been pressed and is almost cold, and warm it again in a little of the liquor in which it was boiled. Skim this carefully, boil it up with a spoonful of brown thickening, stir into it a glass of sherry and any seasoning that may be required, and pour it round the beef. Garnish the dish with glazed carrots. Instead of rubbing the beef with the savoury-powder, it may, if preferred, be prepared for boiling as follows. Bone and skin the beef, and rub into it every day for a week salt mixed with a fourth of its weight in sugar. Wash and dry the meat, lay it on the table, and strew over the inside a savoury-powder made by mixing together a dozen pounded cloves, half a nutmeg, grated, a quarter of an ounce of mace, a pinch of cayenne, two large table-spoonfuls of finely-chopped parsley, and a table-spoonful of chopped herbs, consisting of thyme, marjoram, bay-leaves, and basil. Roll the meat in the form of a bolster, bind it tightly, and tie it in a cloth as before. The easiest way of glazing the beef when it is to be served cold, is to procure a quarter of a pound of glaze from the grocer's, dissolve it by putting it, in a jar, into boiling water, and when it is melted brush it over the meat. Time to simmer the beef after it has once boiled, half an hour per pound. Sufficient for a handsome and excellent dish. Probable cost, flank of beef, 9d. per pound.