At the Uphala festival in the Shetlands this is traditionally served. I like to think of the Scots islanders carrying it as portable fare on their galleys and even the Norse Vikings before them. Once you have pickled your beef there are so many ways you can use it (see Boiled Beef with Lentils and Fennel). This amount of beef will serve 8-10.
Have the meat boned and trimmed but not rolled, rub well with the salt and leave overnight. Prepare the herb and spice mixture. Remove the beef from the salt and wipe dry, rub the meat thoroughly with the spice mixture and leave covered in a cool place for 2 days.
Pour the warmed treacle over the meat and spread carefully, then rub the spices into the meat every day for a week.
At the end of the week, roll the spiced beef up and tie firmly with string. Put in a pan of boiling water with the carrots and onions. Simmer gently for 3 hours. If eating cold leave the meat to cool in the liquid.
To make the soda scones, sift the flour with the bicarbonate of soda, tartar and salt. Rub in the lard to a crumbly mixture, pour in the milk stirring with a knife until the mixture is smooth. Shape into
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.