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Globe, Volume XXIII, Issue 2142, 6 January 1881, Page 4

Spiced Bound of Beef. —About 121 b. is a good weight for a round for spicing. First salt it well, letting it remain in the salt or brine for at least three days, then place it in a shallow crook or dish (a milk dish answers the purpose as well as anything), the suet or fat securely skewered into the centre where tho bone was ; take three tablespoonfuls of mixed spice or allspice, one ditto black pepper, one ditto saltpetre, one pint of brown sugar or molasses ; rub these ingredients well into the beef, and let stand four or five days turning and rubbing every morning. 1 To Cook tha Above. —It can bo either boiled, stewed, or baked. To stew—First wash thoroughly, then place in a stewpan or boiler, with only sufficient water to prevent burning ; a quart or less should be enough ; as the water boils away add more, but never let the beef bo covered. Turn it as required. Stew slowly, and allow about twenty minutes to the pound. To bake—Make a stiff dough of flour and water, roll out to tha thickness of your finger, wrap the beef in it and bake slowly, allowing half-an-honr to the pound.