Modern cookery for private families

the spice, and put the beef into a tin, or covered earthen pan as nearly of its size as possible, with a cup of water or gravy; cover the top thickly with chopped beef-suet, and lay a coarse thick crust over the pan; place the cover on it, and bake the meat from five to six hours in a moderate oven, which should not, however, be sufficiently fierce to harden the outside of the joint, which, if properly managed will be exceedingly tender. Let it cool in the pan; and clear off the suet before it is dished. It is to be served cold, and will remain good for a fortnight. Beef, 20 to 25 lbs. weight; sugar, 3 oz.: 2 days. Saltpetre, 2 oz.; common salt, 3/4 lb.; black pepper, 4 oz.; allspice, 3 oz.; juniper-berries, 4 oz.: 21 days. Baked 5 to 6 hours. _Obs._—We have not ourselves tested this receipt, but the meat cured by it has received such high commendation from several of our friends who have partaken of it frequently, that we think we may safely insert it without. The proportion of allspice appears to us more than would be agreeable to many tastes, and we would rather recommend that part of it should be omitted, and that a portion of nutmeg, mace, and cloves, should be substituted for it; as we have found these spices to answer well in the following receipt. SPICED BEEF. (_Good and wholesome._) For twelve pounds of the round, rump, or thick flank of beef, take a large teaspoonful of freshly-pounded mace, and of ground black pepper, twice as much of cloves, one small nutmeg, and a quarter of a teaspoonful of cayenne, all in the finest powder. Mix them well with seven ounces of brown sugar, rub the beef with them and let it lie three days; add to it then half a pound of fine salt, and rub and turn it once in twenty-four hours for twelve days. Just wash, but do not soak it; skewer, or bind it into good form, put it into a stewpan or