Instructions

Choose a thin piece of the flank end of the beef and trim; remove the bones if any, and make a pickle by well mixing together 1lb. of cooking salt and 1oz. of saltpetre. When these are thoroughly amalgamated stir in 4oz. of sugar and 1oz. each of ground allspice

cloves and nutmeg. Lay the meat in a deep dish, and rub well with the salt mixture. Leave for a fortnight, rubbing the beef well with pickle every day. Then roll the beef up and secure tightly.. Place in a pan and simmer it gently for at least five minutes. The tapes with which the meat is secured must not be removed until it is quite cold.

Submitted by Miss Ada Mary Leach, Clifton Street, Bunbury