Categories: Beef 
      Yield: 8 servings 
  
  6 1/2 lb Beef 
      3 x  Bay leaves 
     10 x  Cloves 
      5 x  Blades mace 
           Crushed clove garlic 
    1/4 c  Brown sugar 
      1 lb Salt (about 2 cups) 
  1 1/2 tb Saltpeter 
      1    Bunch fresh herbs 
      3    Sliced carrots 
      3    Sliced onions 
  
  NOTE:  prepare 7 days in advance of eating! -- Wipe meat over with a damp 
  cloth.  Mix seasoning ingredients together except for carrots, onions and 
  fresh herbs.  Rub seasoning well into meat;  then lay mean on bed of 
  seasoning.  Leave in a cool place (preferably not refrigerated, though). 
  Repeat rubbing each day.  On the seventh day, put the meat into a saucepan 
  and cover with cold water.  Bring to boiling point and simmer gently for 5 
  hours, when it should be tender.  Put cooked meat on a flat dish and cover 
  with a board.  Set weight on top of board until meat is cold, when it is 
  ready to carve and eat.