_Mode_.--As a whole round of beef, generally speaking, is too large for
small families, and very seldom required, we here give the recipe for
dressing a portion of the silver side of the round. Take from 12 to 16
lbs., after it has been in salt about 10 days; just wash off the salt,
skewer it up in a nice round-looking form, and bind it with tape to keep
the skewers in their places. Put it in a saucepan of boiling water, as
in the preceding recipe, set it upon a good fire, and when it begins to
boil, carefully remove all scum from the surface, as, if this is not
attended to, it sinks on to the meat, and when brought to table,
presents a very unsightly appearance. When it is well skimmed, draw the
pot to the corner of the fire, and let it simmer very gently until done.
Remove the tape and skewers, which should be replaced by a silver one;
pour over a little of the pot-liquor, and garnish with carrots. (_See_
coloured plate 2.) Carrots, turnips, parsnips, and sometimes suet
dumplings, accompany this dish; and these may all be boiled with the
beef. The pot-liquor should be saved, and converted into pea-soup; and
the outside slices, which are generally hard, and of an uninviting
appearance, may be out off before being sent to table, and potted. These
make an excellent relish for the breakfast or luncheon table.
_Time_.--Part of a round of beef weighing 12 lbs., about 3 hours after
the water boils. _Average cost_, 8d. per lb.
_Sufficient_ for 10 persons.
_Seasonable_ all the year, but more suitable for winter.