inch, boil gently six hours; take it
out of the water, place it on a board without undoing it; lay a board
on top of the beef, put a fifty pound weight upon this board, and let
it remain twenty-four hours. Take off the bandage, garnish with green
pickles and curled parsley, and serve.

DRIED BEEF.

Buy the best of beef, or that part which will be the most lean and
tender. The tender part of the round is a very good piece. For every
twenty pounds of beef use one pint of salt, one teaspoonful of
saltpetre, and a quarter of a pound of brown sugar. Mix them well
together, and rub the beef well with one-third of the mixture for
three successive days. Let it lie in the liquor it makes for six days,
then hang up to dry.

A large crock or jar is a good vessel to prepare the meat in before
drying it.

BEEF CORNED OR SALTED. (Red.)

Cut up a quarter of beef. For each hundred weight take half a peck of
coarse salt, a quarter of a pound of saltpetre, the same weight of
saleratus and a quart of molasses, or two pounds of coarse brown
sugar. Mace, cloves and allspice may be added for spiced beef.

Strew some of the salt in the bottom of a pickle-tub or barrel, then
put in a layer of meat, strew this with salt, then add another layer
of meat, and salt and meat alternately, until all is used. Let it
remain one night. Dissolve the saleratus and saltpetre in a little
warm water, and put it to the molasses or sugar; then put it over the
meat, add water enough to cover the meat, lay a board on it to keep it
under the brine. The meat is fit for use after ten days. This recipe
is for winter beef. Rather more salt may be used in warm weather.

Towards spring take the brine from the meat, make it boiling hot, skim
it clear, and when it is cooled, return it to the meat.

Beef tongues and smoking pieces are fine pickled in this brine. Beef
liver put in this brine for ten days, and then wiped dry and smoked,
is very fine. Cut it in slices, and fry or broil it. The brisket of
beef, after being corned, may be smoked, and is very good for boiling.

Lean pieces of beef, cut properly from the hind-quarter, are the
proper pieces for being smoked. There may be some fine pieces cut from
the fore-quarter.

After the beef has been in brine ten days or more, wipe it dry, and
hang it in a chimney where wood is burned, or make a smothered fire of
sawdust or chips, and keep it smoking for ten days; then rub fine
black pepper over every part t