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Spiced Beef

Procure a fifteen-pound piece of beef from round, sharply rub all over with half pound granulated sugar, then place in an earthen basin for twelve hours. Mix on plate a tablespoon each thyme, ground all-spice and grated nutmeg, half teaspoon each of ground ginger, powdered mace, cinnamon, powdered cloves and bay leaf, a teaspoon ground black pepper and an ounce saltpetre. Thoroughly rub beef with mixture, replace in basin and let stand for twelve hours longer. Rub in a pound common salt, replace in basin, cover with cloth and let infuse for six days, being careful to sharply rub it twice daily. Soak it in cold water for two hours, place in a narrow saucepan with enough water to cover, add two sliced each carrots and onions, four branches celery, two beans garlic and a bunch parsley. Cover pan, let boil for five minutes and set in oven for four and a half hours, turning beef once in a while. Remove to a table and let cool off in pan, take up beef, wrap in a cloth and place in ice box. This excellent spiced beef cut in thin slices is always served cold with pickles and parsley greens.

EXTRACT OF MEAT (MEAT GLAZE), GLACE DE VIANDE Place in a six-gallon stock pot one heavy knuckle of veal, eight pounds fresh shin of beef, any raw chicken bones on hand, three carrots, four onions, six leeks, six branches celery, a bunch each parsley and chervil, fill up pot with cold water, set on fire and let very slowly boil (12 hours at least) until water reaches level of ingredients, being careful to skim fat off surface quite frequently. Strain through a cheesecloth into a narrow saucepan, let gently reduce on fire to one-third, then strain again into a smaller saucepan and let reduce on fire until it obtains colour and thickness of demi-glace, skimming and stirring quite frequently meanwhile. Pour extract into a stone jar and let it cool off, tightly cover jar, and be careful to keep it always covered in a cool place. The above extract is of vast importance for strengthening soup, sauces, gravies, etc.