Italian Beef Recipe
Take a round of beef, about fifteen or eighteen pounds; rub it well with
three ounces of saltpetre, and let it lie for four hours in it. Then
season it very well with beaten mace, pepper, cloves, and salt
sufficient; let it then lie in that seasoning for twelve days; wash it
well, and put it in the pot in which you intend to bake it, with one
pound of suet shred fine, and thrown under and over it. Cover your pot
and paste it down: let it stew six hours in its own liquor, and eat it
cold.
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