Spiced Beef
Take eight or ten pounds of the thin flank, remove any gristle, skin or bones; rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, the the following proportions being used: 1 ounce black pepper. 1 ounce allspice. 1/2 ounce ground ginger. 1/4 ounce cloves. 1/8 ounce mace.
Use only as much as will suffice to rub the beef all over; then add three ounces common salt, and quarter of a pound coarse sugar. Let the beef remain a fortnight in this pickle, turning it and rubbing it every day: then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet.
Bake it after the bread has been drawn, for six hours; put a heavy weight upon it, and when cold take off the tape.
TO COOK A CORNED ROUND OF BEEF.
Wash it clean of the brine, sew it in a coarse towel and boil six to eight hours. Do not remove the towel until next day; it is nicer to put it in a round mould and gives it a good shape. When perfectly cold, trim nicely and cut it across the grain.--Mrs. P. W.