Hunter's Beef

Ingredients

• For a round of beef weighing 25 lbs.
• 3 oz saltpetre
• 3 oz coarse sugar
• 1 oz cloves
• 1 grated nutmeg
• 1/2 oz allspice
• 1 lb salt
• 1/2 lb bay-salt

Instructions

1. Let the beef hang for 2 or 3 days, and remove the bone.
2. Pound spices, salt, &c.
3. in the above proportion, and let them be reduced to the finest powder.
4. Put the beef into a pan, rub all the ingredients well into it, and turn and rub it every day for rather more than a fortnight.
5. When it has been sufficiently long in pickle, wash the meat, bind it up securely with tape, and put it into a pan with 1/2 pint of water at the bottom; mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water;
6. bake for 6 hours, and, when cold, remove the paste.
7. Save the gravy that flows from it, as it adds greatly to the flavour of hashes, stews, &c.
8. The beef may be glazed and garnished with meat jelly.