10 to 12 pounds beef

2 cups (12 ozs.) coarse brown sugar 1 1/2 teaspoons powdered mace 1 1/2 teaspoons black pepper 1/2 teaspoon red pepper 2 teaspoons powdered cloves

1 teaspoon powdered nutmeg

1 ounce saltpeter

1 cup (1/2 lb.) fine salt

4 cups (2 pts.) stock or water

1 small onion, sliced

2 carrots, sliced 1 bunch herbs

Choose beef from round or thick flank, rub sugar well into it, and let stand two days. Mix spices with saltpeter and a little more sugar, then rub well into beef and allow to stand three days.

Add salt to pickle that has formed and rub it again into beef, turning and rubbing it with this pickle daily twelve days. Now hang up to dry. When wanted, wash but do not soak it, tie it into shape with tape, and place in a pan that will hold it; pour over hot stock or water, bring to the boil, then add vegetables and herbs and bring this again just to the boil; draw pan to side of fire and simmer four and one half hours. Lift meat out on to platter, place another platter on top, weight heavily but evenly, and leave till cold. Wipe over with a warm cloth. Reduce gravy by rapid boiling and strain it over meat.