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.