Page:Australian enquiry book of household and general information.djvu/24

Second day: First turn it over and rub in equal quantities of salt and sugar, press into all the incisions but do not make more unless you think it really necessary. Crush up some salt-petre and rub it in round the edge of the meat, then lay on the all-spice (about a tablespoonful), and the same amount of black pepper. Rub these in well all over the meat, into every crack and along the sides, and when done on one side, turn and do the other, then turn again so as not to leave the same side up two days running.

Third day: First turn, then rub in more salt and keep a spoon handy to baste with the liquor that is in the dish, rub in more spice, pepper and some celery salt if it can be procured; this last is not necessary, but it gives a pleasant flavor to the meat when cold. Use a little more salt-petre (about one tablespoonful should be enough) if powdered to do the whole round, though more can used if liked. Few people are aware that salt-petre takes the taste out of meat, for which reason it must be used in very small quantities, it is only used at all to give the pretty redness to the edges and parts of the beef. More sugar can be rubbed in on the third day, or if it can be procured, molasses, or the thick dark treacle from the sugar refineries—the golden syrup sold in tins is useless for the purpose, but the molasses adds considerably to the goodness of the beef.

All the ingredients have now been introduced to the beef, and all that remains is to let them penetrate and absorb.

Fourth day: Turn and rub, ladling the liquor over and pressing it into the cracks and incisions, be sure every morning to test the soundness of the round, by pushing the finger into these places, and if there is any unpleasant smell it must be cooked at once. But if the directions are carefully adhered to, it should not have the slightest taint even if kept a month in pickle.

Fifth day: Turn and rub as before. If the weather is very close and muggy, it is best to do this morning

and evening, two or three minutes’ rubbing is sufficient.

Sixth, seventh, eighth and ninth days. Turn as before. It should be sufficiently pickled by the eighth or ninth day for most tastes, but those who like can leave it another day or two. Regarding the quantities of spice, salt, etc., I cannot give a fixed guide, as so very much must depend upon the weather and the individual taste. Such a round as I have described should take at least 3 lbs. of salt, according to most ideas and ways of salting; but when used with spice, sugar, salt-petre, etc., 2 lbs. should be sufficient. If preferred, one can always get the butcher to salt the round before sending it, but I do not think it tastes the same, and when the salt is injected through the meat before cutting up the beast, the rounds are not worth spicing. I have given most particular and minute directions in this recipe, trivial even in some instances. But so many have written to me for this particular mode of spicing and afterwards have declared that their curing is not equal to mine, that I have determined to make it impossible to go wrong.

To Boil a Round of Beef.—Lift the meat from its liquor and wash well in cold water, place on a board or table, and with a broad piece of grey calico doubled, bind the beef firmly round so that when boiling it will still keep its shape. Also tie it loosely in a cloth for the convenience of lifting from the water when done. Now it can be boiled either in the ordinary way (of course put into hot water) or it can be baked in a thick crust of dough as you bake an English ham. The latter way is certainly the best as it keeps in all the juices and flavor of spices, but it is most trouble and requires careful watching. If boiled, allow one-quarter of an hour to every pound, and twenty minutes for the pot, and don't begin to count till the water boils. The liquor the beef has been cured in can be boiled up with some water, and if put into a jar or small