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Beef, Dutch

Take ten pounds of the buttock of beef without fat, rub it well with brown sugar, and allow it to lie five or six hours, turning frequently during the time. Put the beef into an earthenware pan. Press into it a small table-spoonful of saltpetre mixed with three table-spoonfuls of salt, and rub and turn every day for a fortnight. Then put it into a coarse cloth under a cheese-press for twenty-four hours, and dry in a chimney. When boiled it should be put into a cloth. Probable cost, 10d. to 1s. per pound.