Make a pickle with six ounces of brown sugar, four ounces of common salt, and one ounce of saltpetre. Then take a flank of beef, and leave it in the pickle for ten days or a fortnight, turning it every day. When taken out, remove the bone and gristle, but leave on the outer skin; lay it upon the table, with the skin downwards, and beat the inside well with a rolling-pin or wooden mallet until quite tender; that done, score the flesh in rows, down and across, about the breadth of two fingers; but in doing so take care not to cut the outside skin. Then fill the scores alternately with slices of the fat of bacon and corned pork, and sweet herbs of all sorts, chopped, and seasoned with spice, till you have filled them all; after which, roll the flank up very tightly, and bind it round with coarse broad tape, wrap it in a cloth, and boil it gently, but steadily, for four or five hours, according to the size of the joint. When quite cold, take it out of the cloth, unbind the tape, and fasten the roll with small skewers. If you wish to improve its appearance, you may also glaze it, or rub it with yolk of egg, and brown it with a salamander.

Another mode is, to take either the flank or brisket, and prepare it, as above, for boiling; but stew it with a very little water, and, when done, cover the meat with a coating of chopped parsley, thyme, chives, or shalot, seasoned with a little cayenne; then put it under a board, and lay weights upon it for an hour or two, to press it close together; but before it becomes quite cold, remove the weights, and roll the piece up in the manner already directed.