ksul-uasc-mscc230_007

5
Spiced Beef
From 6-8 lbs of the round as thick
a piece as you can Rub with salt
tea cupful salt. tablespoonful of cloves
1 spoonful cinnamon 1/2 spoonful mace
Stick 2 or 3 dozen cloves into the meat
after the salt & spices is well rubbed in
and put it in a bowl covered with a cloth
as you "would meat to [oven?]"
On the third day drain the meat & put
in a kettle with just enough boiling
water to cover. cook slowly 'till very
tender from 3 to 5 hours. Add no
more water than is necessary
turn the meat often after it grows
tender. When done put between two
plates with a heavy weight on top.
Keep in cool place. Serve cold
in thin slices.
[?] and Hazel and [?] [name?]