The sugar must be
put on first and well rubbed in, and last of all the common salt. Let
the meat lie in salt only a week, and then hang it at a good distance
from the fire, but in a place where a fire is constantly kept. When
thoroughly dry, remove it into a garret, and there let it remain till
wanted for use.

_Barbicue._

Cut either the fore quarter or leg of a small pork pig in the shape of a
ham; roast it well, and a quarter of an hour before it is enough done,
baste it with Madeira wine; then strain the Madeira and gravy in the
dripping-pan through a sieve; mix to your taste with cayenne pepper and
lemon-juice; and serve it in the dish.

_Alamode Beef._ No. 1.

Take a piece of the round of beef, fresh and tender; beat it well, and
to six pounds of beef put one pound of bacon, cut into large pieces for
larding, and season it with pepper, cloves, and salt. Lard your beef,
and put it into your stewpan, with a bay-leaf or two, and two or three
onions, a bunch of parsley, a little lemon-peel, three spoonfuls of
vinegar, and the same quantity of beer. Cover it close, and set it over
a gentle charcoal fire; stew it very gently that your liquor may come
out; and shake it often to prevent its sticking. As the liquor
increases, make your fire a little stronger, and, when enough done, skim
off all the fat, and put in a glass of claret. Stew it half an hour
longer, and when you take it off your fire squeeze in the juice of a
lemon, and serve up. It must stew five hours; and is as good cold as
hot.

_Alamode Beef._ No. 2.

Lard the mouse-buttock with fat bacon, sprinkled with parsley,
scallions, mushrooms, truffles, morels, one clove of garlic shred fine,
salt, and pepper. Let it stew five or six hours in its own gravy, to
which add, when it is about half done, a large spoonful of brandy. It
should be done in an earthen vessel just large enough to contain it, and
may be served hot or cold.

_Alamode Beef._ No. 3.

Lard a piece of beef with fat bacon, dipped in pepper, vinegar,
allspice, and salt; flour it all over; cut two or three large onions in
thin slices; lay them at the bottom of the stewpan with as much butter
as will fry your beef; lay it in and brown it all over; turn it
frequently. Pour to it as much boiling water as will cover it; add a
little lemon-peel, and a bunch of herbs, which must be taken out before
done enough; when it has stewed about two hours turn it. When finished,
put in some mushro