3 lbs. beef from the round
1 oz. fat, salt pork
2 teaspoons salt
¹⁄₄ teaspoon pepper
Flour
1 onion
¹⁄₈ teaspoon allspice
¹⁄₈ teaspoon nutmeg
6 cloves
2 tablespoons rendered beef fat
Water to nearly cover it
Wash the meat, lard it with the pork cut into strips, or gash it deeply
and insert the pork in the gashes. Dredge it with the salt, pepper, and
flour, and fry it in the beef fat till well browned on all sides. Put
the meat and other ingredients into a two or three quart cooker-pail or
pan, and nearly cover the meat with boiling water. Let it simmer for
half an hour, then stand the pail in a larger cooker-pail of boiling
water and put it into a cooker for from nine to twelve hours. Unless
several times this recipe is cooked at once, do not allow the meat to
cook more than twelve hours, or it may ferment. Reheat it before
serving. Strain and thicken the gravy.
Serves ten or twelve persons.