To Salt and Boil a Round of Beef

Ingredients

• 20 lbs. beef (round)
• 1 oz. saltpetre
• 0.5 lb. coarse sugar
• 0.75 lb. common salt
• cold water
• broad tape
• carrots
• mashed turnips or cabbages
• horseradish
• equal parts vinegar and water
• butter

Instructions

1. Mix one ounce of finely powdered saltpetre with half a pound of very coarse sugar.
2. Rub the beef thoroughly with the saltpetre and sugar mixture.
3. After two days, add three quarters of a pound of well-dried and beaten common salt to the cure.
4. Turn and rub the meat well in every part with the pickle for three weeks.
5. Wash off the salt from the cured beef.
6. Skewer the beef as round and even as possible.
7. Bind the beef tightly with broad tape.
8. Cover the prepared beef with cold water and place it over a rather brisk fire.
9. Once it comes to a boil, draw it to the side of the stove and let it simmer gently for at least five hours.
10. If making horseradish sauce, stew horseradish for ten minutes in equal parts vinegar and water.
11. Press the horseradish well from the liquid.
12. Mix the pressed horseradish with rich melted butter.
13. Serve the boiled beef with carrots, mashed turnips, or cabbages, and horseradish sauce on the side.