In a pot with oil or grease from bacon cast thereto minced or grated onion and cook until sweet with bay leaf. Add pickling spice and salt, thence a liquid half water and half vinegar or good verjuice. Cook this until the flavored are well blended then let cool.
Put a roast of beef into a crock, or large bowl and submerge in the brine. Add red wine to keep it covered. Keep in the pickle for four or five days, turning the meat twice a day.
When it is done, wipe it dry and roast it. Make gravy from the drippings