6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves - finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1-teaspoon allspice
2 tablespoons molasses
2 heaping tablespoon brown sugar
1 pound cooking salt
2 teaspoons saltpeter
Mix all spices and flavorings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl. Repeat this
process every day for a week, turning the meat and rubbing in the
spices, which will now be mixed with the juices drawn from the meat.
Tie the meat up firmly and rub a final teaspoon of ground cloves.
Cover with water and simmer slowly for 6 hours. When
enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve
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