Spiced Beef Roll
Take 6 pounds of beef flank, Mix together thoroughly: 3 tablespoonfuls of salt. 2 tablespoonfuls of brown sugar. 1 teaspoonful of pepper. 1 saltspoonful each of cloves and allspice. Bub this over the meat and then sprinkle well with 1/4 teacupful of cider vinegar. Roll up tightly and tie closely with twine, or bandage with thin muslin. Let it stand twenty-four hours in a cool place, then put in a saucepan and barely cover with boiling water and stew gently for four hours. Then dish, removing the strings, and thicken the gravy, which will have boiled down to a small quantity, with 1 or 2 tablespoonfuls of flour, according to the amount, rubbed smooth in cold water; let it boil up and serve separately. This is good cold, sliced, or it may be hashed, adding the remainder of the gravy.