Italian Beef

Take a round of beef, about fifteen or eighteen pounds; rub it well with

three ounces of saltpetre, and let it lie for four hours in it. Then

season it very well with beaten mace, pepper, cloves, and salt

sufficient; let it then lie in that seasoning for twelve days; wash it

well, and put it in the pot in which you intend to bake it, with one

pound of suet shred fine, and thrown under and over it. Cover your pot

and paste it down: let it stew six hours in its own liquor, and eat it