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Classic
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page 111
SPICED BEEF ROUND
To a round weighing 8 or 10 pounds allow 2 gallons of water. Put into a large
vessel to boil; add 4 onions, 1 pint of strong vinegar, 1 teacup of sugar, salt
to taste, 2 teaspoons of black pepper, 1 teaspoon of celery seed, 1 teaspoon of
ground allspice, a few cloves, 1 thyme, 1 slice of pork, 1 teacup of green
tomato catsup, 1 glass of jelly, 1 glass of wine; the wine and jelly can be
omitted. Boil 4 hours until the bone becomes loose in the round; then take up
the beef and remove the bone, having ready stuffing made either of old biscuit
or light bread soaked in the gravy the beef was cooked in; mash fine and fill
the opening left by the beef bone; also fill in all spaces and cut places; then
wrap in a clean white cloth and tie; press into a pan and put a weight on it,
and set aside to get cold. When ready to use, remove the cloth and put the
moulded beef in a dish. Cut in thin slices across the top with a sharp knife.
Serve with the gravy, which should be boiled down, after taking the meat out,
and thickened with brown flour. The gravy should be warmed over when used. In
cold weather this will keep for three weeks.
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Classic
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