er. Dry six-pennyworth of saltpetre
and two pounds of bay salt, and pound them fine; mix with it three large
spoonfuls of brown sugar; rub your beef thoroughly with it. Take common
salt, sufficient according to the size of the beef to salt it; let it
lie closely covered up until the salts are entirely dissolved, which
will be in seven or eight days. Turn it every day, the under part
uppermost, and so on for a fortnight; then hang it where it may have a
little warmth of the fire. It may hang in the kitchen a fortnight. When
you use it, boil it in hay and pump water very tender: it will keep
boiled two or three months, rubbing it with a greasy cloth, or putting
it for two or three minutes into boiling water to take off any
mouldiness.

_Beef for scraping._

To four pounds of lean buttock of beef take one ounce of saltpetre and
some common salt, in which let the meat lie for a month; then hang it to
dry for three weeks. Boil it for grating when wanted.

_Italian Beef._

Take a round of beef, about fifteen or eighteen pounds; rub it well with
three ounces of saltpetre, and let it lie for four hours in it. Then
season it very well with beaten mace, pepper, cloves, and salt
sufficient; let it then lie in that seasoning for twelve days; wash it
well, and put it in the pot in which you intend to bake it, with one
pound of suet shred fine, and thrown under and over it. Cover your pot
and paste it down: let it stew six hours in its own liquor, and eat it
cold.

_Red Beef._

Twelve pounds of ribs of beef boned, four ounces of bay salt, three
ounces of saltpetre; beat them fine, and mix with half a pound of coarse
sugar, two pounds of common salt, and a handful of juniper berries
bruised. Rub the beef well with this mixture, and turn it every day
about three weeks or a month; bake it in a coarse paste.

_Another way._

Take a piece of brisket of beef, about sixteen or eighteen pounds; make
the pickle for it as follows:--saltpetre and bay salt, one pound and a
half of each, one pound of coarse brown sugar, and six pounds of common
salt; add to these three gallons of water. Set it on the fire and keep
it stirring, lest the salts should burn; as it boils skim it well till
clear: boil it about an hour and a half. When it is quite cold, put in
the beef, and let it lie in a pan that will hold it properly; turn it
every day, and let it remain in about a fortnight. Take it out, and just
wash it in clean water, and put it