A Bump Of Twenty To Twenty-Five Pounds Weight

Take two ounces each of pepper and allspice; one ounce of pounded cloves, and the same quantity of mace; rub this all over the joint which should be hung up for a fortnight or three weeks, according to the weather - taking care to keep it dry, and to occasionally renew the seasoning. When ready for baking, wash off the spice with port wine, and lard the rump throughout - not in the common mode used by poulterers, but by inserting large lardoons in different parts of the meat. Then put a large quantity of suet, shred fine, both under and over it, and cover it with coarse flour and water paste, between which and the suet you may put a few bay-leaves or some sweet herbs. If eaten hot, the dough, bay-leaves, and suet must all be taken off; the joint basted, sprinkled with a little salt and flour, over which a salamander should be passed; and served up with strong gravy or brown sauce. If cold, leave on the dough till wanted.

Self-Basting Dutch Oven.

It should be baked in a moderately-heated oven, and will take, according to the size, from six to eight hours' baking.

A Round of Beef may be dressed in the same manner; but the bone should in that case be taken out, and the hole filled up with forcemeat. The flap should be filled in like manner, skewered, and tightly bound round with linen or strong tape, in which case the dough and the larding may be omitted, though the latter will be found an improvement. It should be always left until cold.