Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ham | 100g cooked | 145 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon each of ground cloves
- 1 teaspoon cayenne pepper
- a slice of sidcmeat cured in the same way is good to broil
- 2 beef hams
- cloves
- allspice
- cayenne
- pepper
- black pepper
Directions
"Sirs. Robert Sneddon.
]\Iake a brine that will float an egg, add 1 tablespoon each of ground cloves and allspice, 1 teaspoon cayenne pepper, and \ pound black pepper. Put in 2 beef hams, properly dressed by the butcher, and with the bones taken out. Let stay in the brine ■? weeks, changing their positions in the cask occasionally. Let drain several hours; then sprinkle lightly with brown sugar and cayenne pepper, if more is needed. Roll in a tight roll and wind with coarse string, hanging up to let dry. It may be cut from in a few days. Slice and cook as 3'ou would beefsteak. A slice of sidcmeat cured in the same way is good to broil with the steak, as the beef seems dry to unaccustomed palates.