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A joint from the round, rump, or flank, from ten to fourteen pounds, is the usual weight of the piece intended to be thus dressed. Make a mixture of the following ingredients, and let them be well amalgamated; pound finely as much mace as will quite fill a teaspoon, grind a nutmeg to powder, and add it, also two spoonfuls of cloves, one-fourth of that quantity of cayenne pepper, and half a pound of coarse brown sugar; rub the beef well with this mixture for three days, turning it each day once; add three-quarters of a pound of salt, and then continue rubbing well each day, for ten days more; at the expiration of that time dip it into some cold clear spring water, twice or thrice, secure it into a handsome shape, put it into a stewpan with a quart of good beef broth, let it come to a boil, skim as the scum rises, and as soon as it boils put in three carrots cut in slices, a bundle of sweet herbs, a little parsley, and an onion; stew gently four hours.

If it is intended to serve this dish cold, let it remain until it is cool in the liquor in which it was boiled, but take the precaution to put the meat into a clean pan, and pour the liquor over it.