ommon salt, let it remain ten days, then wash it clean, take off
the outer and inner skin with the gristle, spread it on a board, and
cover the inside with the following mixture: parsley, sage, thyme
chopped fine, pepper, salt and pounded cloves; roll it up, sew a cloth
over it, and bandage that with tape, boil it gently five or six hours,
when cold, lay it on a board without undoing it, put another board on
the top, with a heavy weight on it; let it remain twenty-four hours,
take off the bandages, cut a thin slice from each end, serve it up
garnished with green pickle and sprigs of parsley.

* * * * *

TO MAKE HUNTERS' BEEF.

Select a fine fat round weighing about twenty-five pounds, take three
ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large
nutmeg, and a quart of salt; pound them all together very fine, take the
bone out, rub it well with this mixture on both sides, put some of it at
the bottom of a tub just large enough to hold the beef, lay it in and
strew the remainder on the top, rub it well every day for two weeks, and
spread the mixture over it; at the end of this time, wash the beef, bind
it with tape, to keep it round and compact, filling the hole where the
bone was with a piece of fat, lay it in a pan of convenient size, strew
a little suet over the top, and pour on it a pint of water, cover the
pan with a coarse crust and a thick paper over that, it will take five
hours baking; when cold take off the tape. It is a delicious relish at
twelve o'clock, or for supper, eaten with vinegar, mustard, oil, or
sallad. Skim the grease from the gravy and bottle it; it makes an
excellent seasoning for any made dish.

* * * * *

A NICE LITTLE DISH OF BEEF.

Mince cold roast beef, fat and lean, very fine, add chopped onion,
pepper, salt, and a little good gravy, fill scollop shells two parts
full, and fill them up with potatos mashed smooth with cream, put a bit
of butter on the top, and set them in an oven to brown.

* * * * *

BEEF STEAKS.

The best part of the beef for steaks, is the seventh and eighth ribs,
the fat and lean are better mixed, and it is more tender than the rump
if it be kept long enough; cut the steaks half an inch thick, beat them
a little, have fine clear coals, rub the bars of the gridiron with a
cloth dipped in lard before you put it over the coals, that none may
drip to c