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Cold Boiled Round of Beef

Corn a whole round of beef in the corned beef brine, letting it remain from 10 to 14 days. Wash it, take out the bone from the center Cut some strips of unsmoked fat bacon as thick as a little finger and lard the beef with them, making incisions with a carving knife and drawing in the strips with a looped string attached to a long skewer. For the cavity in the middle whence the bone was taken roll up a thin slice of fat inclosing some chopped and seasoned beef. Roll the round up tightly in a cloth-such as a clean flour sack-and sew it. Boil about 7 hours.

Press it when done, without removing the cloth it is wrapped in, into good shape, either between two sections of a sugar trough, two chopping bowls, a dairymaid's pail or an old oaken bucket. When cold remove the cloth, trim and place on a large dish.

It is just necessary to mention that the larding with fat bacon is not essential, but is only an improvement for the tough side of the round, and to the general appearance; and that such beef rounds have been boiled in home-brewed ale.