Rub the beef well in every part with half a pound of coarse brown sugar, and let it remain two days; then reduce to powder, and mix thoroughly before they are applied to the meat, two ounces of saltpetre three quarters of a pound of common salt, a quarter-pound of black pep per, three ounces of allspice, and four of bruised juniper-berries. Rub these ingredients strongly and equally over the joint, and do so daily for three weeks, turning it at the same time. Just wash off the spice, and put the beef into a tin, or covered earthen pan as nearly of its size as possible, with a cup of water or gravy; cover the top thickly with chopped beef-suet, and lay a coarse thick crust over the pan; place the cover on it, and bake the meat from five to six hours in a well-heated oven, which should not, however, be sufficiently fierce to harden the outside of the joint, which, if properly managed, will be exceedingly tender. Let it cool in the pan; and clear off the suet before it is dished. It is to be served cold, and will remain good for a fortnight.
Beef, 20 to 25 lbs. weight; sugar, 3 ozs.: 2 days. Saltpetre, 2 ozs.; common salt, 3/4 lb.; black pepper, 4 ozs.; allspice, 3 ozs.; juniper-berries, 4 ozs.: 21 days. Baked 5 to 6 hours.
We have not ourselves tested this receipt, but the meat cured by it has received such high commendations from several of our friends who have partaken of it frequently, that we think we may safely insert it without. The proportion of allspice appears to us more than would be agreeable to many tastes, and we would rather recommend that part of it should be omitted, and that a portion of nutmeg, mace, and cloves should be substituted for it; as we have found these spices to answer well in the following receipt.
For twelve pounds of the round, rump, or thick flank of beef, take a large teaspoonful of freshly-pounded mace, and of ground black pepper, twice as much of cloves, one small nutmeg, and a quarter teaspoonful of cayenne, all in the finest powder. Mix them well with seven ounces of brown sugar, rub the beef with them and let it lie three days; add to it then half a pound of fine salt, and rub and turn it once in twenty-four hours for twelve days. Just wash, but do not soak it; skewer, or bind it into good form, put it into a stewpan or saucepan nearly of its size, pour to it a pint and a half of good beef broth, and when it begins to boil, take off the scum, and throw in one small onion, a moderate-sized faggot of thyme and parsley, and two large, or four small carrots. Let it simmer quite softly for four hours and a half, and if not wanted to serve hot, leave it in its own liquor until it is nearly cold. This is an excellent and far more wholesome dish than the hard, 'bright-coloured beef which is cured with large quantities of salt and saltpetre: two or three ounces of juniper-berries may be added to it with the spice, to heighten its flavour.
Beef, 12 lbs.; sugar, 7 ozs.; mace and black pepper, each, 1 large teaspoonful; cloves, in powder, 1 large dessertspoonful; nutmeg, 1; cayenne, 1/4 teaspoonful: 3 days. Fine salt, 1/2 lb.: 12 days. Beef broth (or bouillon), 1 1/2 pint; onion, 1 small; bunch of herbs; carrots, 2 large, or 4 small: stewed 4 1/2 hours.
We give this receipt exactly as we have often had it used, but celery and turnips might be added to the gravy; and when the appearance of the meat is much considered, three-quarters of an ounce of saltpetre may be mixed with the spices; the beef may also be plainly boiled in water only, with a few vegetables, or baked in a deep pan with a little gravy. No meat must ever be left to cool in the stewpan or saucepan in which it is cooked; it must be lifted into a pan of its own depth, and the liquor poured upon it.