Spiced Beef Recipe

For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of all-spice and ½ an ounce of mace; pulverize these materials, mix them well together, and with them rub the beef thoroughly on every part; let the beef lie for 8 or ten days in the pickle thus made, turning and rubbing it every day; then tie it around with a broad tape, to keep it in shape; make a coarse paste of flour and water, lay a bit of suet finely chopped over and under the beef, inclose the beef entirely in the paste, and bake it six hours.

When you take the spiced beef from the oven, remove the paste, but do not remove the tape until you are ready to send it to the table. If you wish, to eat the spiced beef cold, keep it well covered that it may retain its moisture.