SPICED SILVERSIDE

1.8 kg piece of boned salted silverside

1 medium onion, skinned and sliced

4 medium carrots, peeled and sliced

1 small turnip, peeled and sliced

1-2 celery sticks, trimmed and chopped

8 cloves

100 g soft brown sugar

2.5 ml (1/2 level tsp) mustard powder

5 ml (1 level tsp) ground cinnamon

juice of 1 orange

1. Soak the meat in cold water for several hours or overnight, then rinse and put in a large saucepan with vegetables. Cover with water and bring slowly to the boil. Remove any scum, cover with a lid and simmer for 3-4 hours until tender. Allow to cool in the liquid.


2. Drain well, then put the meat into a roasting tin and stick the cloves in the fat. Mix together the remaining ingredients and spread over the meat.


3. Bake in the oven at 180°C mark 4 for ¾ – 1 hour, basting from time to time. Serve hot or cold.
   
   If you wish, you can press the meat after cooking it until tender. Fit is snugly into a casserole or foil-lined tin, spoon a few spoonfuls of the liquid over and cover with a board or plate then place a heavy weight on top. Leave in a cold place for several hours.
   Serves 6

SPICED SILVERSIDE