Hung Beef

Make a strong brine with bay-salt, saltpetre, and pump-water, and put into it a rib of beef for nine days. Then hang it up in a chimney where wood or sawdust is burnt. When it is a little dry, wash the outside with blood two or three times, to make it look black; and when it is dried enough, boil it for use.

Or, take the navel piece, and hang it up in your cellar as long as it will keep good, and till it begins to be a little sappy; then take it down, and wash it in sugar and water, one piece after another, as it must be cut into three pieces Then take a pound of saltpetre, and two pounds of bay-salt dried and pounded small. Mix with them two or three spoonsful of brown sugar, and rub the beef well with it in every place. Then strew a sufficient quantity of common salt all over it, and let the beef lie close till the salt is dissolved, which will be in six or seven days. Turn it every other day for a fortnight, and after that hang it up in a warm, but not a hot place. It may hang a fortnight in the kitchen, and when it is wanted, boil it in bay-salt and pump-water till tender. It will keep when boiled, two or three months, rubbing it with a greasy cloth, or putting it two or three minutes into boiling water, to take off the mouldiness.

Dutch Beef

Take a raw buttock of beef, cut off the fat, rub the lean all over with brown sugar, and let it lie two or three hours in a pan or tray, turning it two or three times. Then salt it with saltpetre and common salt, and let it lie a fortnight, turning it every day. Then roll it very straight in a coarse cloth, put it in a cheese-press a day and a night, and hang it to dry in a chimney. When it is boiled, put it in a cloth, and when cold, it will cut like Dutch beef.

Pickled Pork

Having boned your pork, cut it into pieces of a size suitable to lie in the pan into which it is intended to be put. Rub the pieces well with saltpetre; then take two pintsof common salt, and two of bay-salt, and rub the pieces well with them. Put a layer of common salt at the bottom of the vessel, cover every piece over with common salt, lay them upon one another as close as possible, filling the hollow places on the sides with salt. As the salt melts on the top, strew on more, lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it down. Keep it close covered; and thus managed, it will keep the whole year.

Mock Brawn

Take the head and a piece of the belly part of a young porker, and rub it well with saltpetre. Let it lie three days, and then wash it clean. Split the head, and boil it; take out the bones, and cut it in pieces. Then take four ox feet boiled tender, cut them in thin pieces, and lay them in the belly piece with the head cut small: roll it up tight with sheet tin, and boil it four or five hours. When it comes out, set it up on one end, put a trencher on it within the tin, press it down with a large weight, and let it stand all night. The next morning, take it out of the tin, and bind it with a fillet. Put it into cold salt and water, and it will be fit for use. It will keep a long time, if fresh salt and water are put to it every four days.