A Sound Of Beef Of Eighteen Or Twenty Pounds' Weight

Mix an ounce and a half of sal-prunella, three ounces of brown sugar, half an ounce of black pepper, six ounces of fine salt, a quarter of an ounce of cloves pounded, the same of nutmeg, and half a pound of common salt: take out the bone, and rub the piece over with common salt: let it remain for a day or two, and then rub into it the above ingredients finely powdered and thoroughly mixed; let it lie a fortnight, and turn it daily. It should then be hung up in a dry place; and, if possible, smoked till wanted for use, when it should be either boiled gently, or baked in a deep dish covered with coarse paste.

This, it may however be observed, is rather a superior mode; as the common way is merely to use fine salt, with occasionally a little saltpetre to give a tinge of redness to the meat, which is seldom smoked, except for very large joints. Many persons, indeed, think the meat best when stewed; in which case, put no more water in the pot than will barely cover the meat, and keep it gently simmering for four, five, or six hours, according to the size of the joint.