SPICED BEEF, ROLLED—a good old-fashioned thing for luncheon—is best made of a piece of thin flank or brisket. If ordered specially for rolling, the butcher will bone and salt it sufficiently for the purpose. When the meat is sent in wash it in cold water and spread it out flat, dry it, and lay a thin coating of the following seasoning over the inside (in the same manner as you would spread jam over the paste before making a rolypoly pudding):—half an ounce of powdered cloves, half an ounce of peppercorns, freshly ground, half ounce of powdered mace, a dessertspoonful of finely powdered thyme, with one of marjoram, the chopped peel of a nice-sized lemon, pared very finely and a quarter ounce of Nepal pepper—mixed thoroughly together. Roll up the brisket, secure it with tape, wrap it in a cloth, and tie it tightly with a string. Cook it patiently until tender (see directions for boiling salt beef, page 153), and set it, when done, under a weight; when cold, remove the string, trim the joint neatly, glaze it, and when the glaze is dry the beef may be considered ready for the table. A couple of glasses of marsala mixed with the liquid in whichthe beef is cooked during the last hour will improve the flavour greatly.
PRESSED BEEF should come to table in a rectangular shape, neatly trimmed, and its top glazed. Full directions for pre-