Serves 56.

21 lbs roast beef, in 3-4lb pieces
3 lbs (2kg) canning/pickling salt
10 spring onions
15 bay leaves
2 tbsp nutmeg
2 tbsp mace
2 tbsp dried thyme (flake, not ground)
2 tbsp dried mint
3 1/2 tbsp cloves
1 tbsp black pepper
2/3 C brown sugar

Wipe each piece of beef and place in a bowl (not metal). Rub each piece of beef with about 8 oz. of salt, cover with a cloth and leave in a cool (not refrigerated) place for 24 hours.

Peel and mince the onions. Combine them with the spices and sugar. Rub some of the mixture into all sides of each piece of beef and cover it again. If liquid forms in the bowl, pour it off. Repeat this process for several days, until the spice mixture has been completely used up.

At the end of this time, place the beef in a crock pot or kettle and cover with water. Simmer it over a low heat for at least two hours-of course, you can cook it in a crock pot for a very long time without ill effect.