Pressed Pickled Beef

• 4 lb. piece brisket
• 8 oz. coarse salt
• ¼ oz.

Rub the meat all over with the salt, form into a roll and tie with string. Put into a bowl with cloves, peppercorns, mace, vinegar and sufficient water to just cover it. Leave for 24 hours, turning several times. Drain the meat and place in a large casserole with enough of the pickle to come half way up the joint. Discard cloves and mace, but add the peppercorns to the casserole. Cover and bake