12 lb. beef from the round

STUFFING:

1 lb. of suet chopped fine
1 five-cent loaf stale bread
1 tbsp. powdered allspice
1 tbsp. powdered cinnamon
1 tbsp. powdered ginger
1 tsp. clove
1 tsp. garlic or grated onion
Salt & pepper

Mix stuffing thoroughly and fill the beef, which should be five or six inches thick, with cross cuts half way through. Fill these, which should be on both sides, pressing the stuffing in. Bind round a strong piece of muslin to hold it firm, and pour over it a cup of vinegar, half on each side. let it stand forty- eight hours. It should be turned and the liquor dipped over it, so as to thoroughly soak in. Roast two hours, first half hour uncovered in very hot oven, rest of time covered, adding a little hot water when necessary. It is an excellent summer dish and keep a long time. (Make brown gravy.)