VICTORIAN CHRISTMAS SPICED BEEF

Steps:

• Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
• Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
• Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
• Turn the meat and rub the pickling mixture into the meat daily.
• When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
• Do not rinse it.
• Wrap the meat in suet and put into a large ovenproof pot.
• Add about 10 fl oz water, cover the pot with a tight fitting lid.
• Preheat the oven to 275 deg F.
• Bake the meat slowly allowing 45 min per lb.
• When the meat is cooked, remove from the pot and set aside until it is quite cold.
• Unwrap the meat, drain off any excess liquid and place on a board.
• Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
• Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.