Beef (Spiced)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Bruise these spices: 2 oz. cloves; the allspice; 9 doz. coriander seeds.
  2. Moisten all the ingredients -- the salt, the sugar, 9 oz. saltpetre, and the bruised spices -- with a cup of vinegar.
  3. Rub the mixture well into the centre ribs of beef, and let the meat remain in it for five or six days.
  4. Boil gently for five hours. Take care to let the water boil before you put in the meat.

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