128. Hung Beef

Take twelve to fourteen pounds of the flank of beef, throw over it a handful of salt; let it drain twenty-four hours. Make a brine of one pound of salt, one ounce of saltpetre; let them be quite dry, and pound them to a fine powder before using, a quarter of a pound of bay salt and two ounces of coarse sugar. If it is intended to make the beef red, add three grains of cochineal; rub the beef with this brine for a week, and then turn it; let it remain two days, and then rub in again for seven or eight days; then let it drain from the pickle. Send it to the baker's to be smoked. When wanted for 'dressing, put it into cold water more than enough to cover it, boil gradually until enough, and put it under a heavy weight white hot. It may be served with carrots and greens, or, if for grating, choose a lean piece, put it in boiling water; keep it boiling rapidly; four pounds will take an hour.

129. Beef Hung

The best piece is the navel piece, it must be hung up in a cellar until it is a little damp, but not long enough to change, take it down and wash it well in brown sugar and water, dry it with a cloth, cut it in two or three pieces, take half a pound of brown sugar, two pounds of bay salt dried and pounded small, six ounces of saltpetre, dried and, beat fine, rub it well into the beef, then rub common salt over it as much as will make it salt enough, let it lie together tea days,chang-'ing the pieces from the bottom to the top, bang it where it may have the warmth of the fire, but not too near; when it is dressed boil it in hay. and pump water until tender; it will keep two or three. months, when mouldy dip it in water.

130. Dutch Hung Beef

Rub a lean piece of beef about twelve pounds with treacle, and turn it frequently, in three days wipe it dry, salt it With a pound of salt and an ounce of saltpetre in fine powder, rub well in, turning every day for fourteen days, roll it as tightly as you can in a coarse cloth, lay a heavy weight upon it, hang it to dry in the smoke from wood, reversing it every day, boil in spring water, press it while hot and grate or rice it to fancy.