"Biltong? (An old Cape way of curing and drying meat.) Take about six or eight pounds of beef, cut out in a long tongue-shape, out of the hind leg of an ox, from the thigh-bone down to the knee-joint. There are two such pieces in each leg, being quite encased in a fleecy skin. Take this meat, which is quite free from sinew or fat, first rub it with a little salt, and an hour after rub in well half a pound of salt, ditto brown sugar, and an ounce of saltpetre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Have it dried in the wind, and then hung in the chimney till it is dry and pretty firm. When eaten, it is to be cut into very thin slices - or rasped. Invalids like this way best; in fact, with bread and butter, "Biltong" is most appetising and nourishing; and, on board ship, people suffering from mal de mer have relished this when no other delicacy would tempt them to eat.
Cut up the meat in small pieces, putting it in a jar till the juice is extracted. The jar to be corked and kept in a saucepan of boiling water for two hours. A little isinglass increases the nourishment. A teaspoonful at a time.
Take an ounce of raw beef, from the shin or rump (freshly killed). Mince very fine, put into a cup with a tablespoonful of cold water, let it stand for a quarter of an hour, strain, and give a teaspoonful at a time.
Mince two pounds of lean beef or mutton, put it into a jar without water (closely covered), stand it in an oven for an hour and a half till every drop of gravy is out of the meat. Mix this rich stock with boiling water to the proper strength required.