Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients
22 ingredients
three ounces of saltpetre
one pound of suet shred fine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Take a round of heef, 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 cold.
Italy
