han 1/2 pint; strain this, thicken with a teaspoonful of flour,
and let the gravy cool; skim off all the fat; lay in the meat, let it
get hot through, but do not allow it to boil, and garnish with sippets
of toasted bread. The gravy may be flavoured as in the preceding recipe.

_Time_.--Rather more than 2 hours.

_Average cost_, exclusive of the cold meat, 2d.

_Seasonable_ at any time.

_Note_.--Either of the above recipes may be served in walls of mashed
potatoes browned; in which case the sippets should be omitted. Be
careful that hashed meat does not boil, or it will become tough.

TO PREPARE HUNG BEEF.

630. This is preserved by salting and drying, either with or without
smoke. Hang up the beef 3 or 4 days, till it becomes tender, but take
care it does not begin to spoil; then salt it in the usual way, either
by dry-salting or by brine, with bay-salt, brown sugar, saltpetre, and a
little pepper and allspice; afterwards roll it tight in a cloth, and
hang it up in a warm, but not hot place, for a fortnight or more, till
it is sufficiently hard. If required to have a little of the smoky
flavour, it may be hung for some time in a chimney-corner, or smoked in
any other way: it will keep a long time.

HUNTER'S BEEF.

631. INGREDIENTS.--For a round of beef weighing 25 lbs. allow 3 oz. of
saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, 1/2
oz. of allspice, 1 lb. of salt, 1/2 lb. bay-salt.

_Mode_.--Let the beef hang for 2 or 3 days, and remove the bone. Pound
spices, salt, &c. in the above proportion, and let them be reduced to
the finest powder. Put the beef into a pan, rub all the ingredients well
into it, and turn and rub it every day for rather more than a fortnight.
When it has been sufficiently long in pickle, wash the meat, bind it up
securely with tape, and put it into a pan with 1/2 pint of water at the
bottom; mince some suet, cover the top of the meat with it, and over the
pan put a common crust of flour and water; bake for 6 hours, and, when
cold, remove the paste. Save the gravy that flows from it, as it adds
greatly to the flavour of hashes, stews, &c. The beef may be glazed and
garnished with meat jelly.

_Time_.--6 hours.

_Seasonable_ all the year.

_Note_.--In salting or pickling beef or pork for family consumption, it
not being generally required to be kept for a great length of time, a
less quantity of salt and a larger quantity of other matters more
adapted to ret