Spiced Beef Recipe

Rub well into a round weighing forty pounds, three ounces saltpetre, let

stand six or eight hours, pound three ounces allspice, one pound black

pepper, two pounds salt, and seven ounces brown sugar; rub the beef well

with the salt and spices. Let it remain fourteen days turning it every

day and rub with the pickle, then wash off the spices and put in a deep

pan, cut small six pounds of suet, put some in the bottom of the pan,

the greater part on the top, cover with coarse paste and bake eight

hours; when cold take off the paste pour off the gravy, it will keep six

months.

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