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Beef, Hunters'

Get a nice round of beef, weighing about twenty-five pounds, and hang it for two or three days, according to the weather. When hung long enough, put it into a salting-pan, reduce the following ingredients to powder, and rub it into the meat every morning for eighteen or twenty days, turning it at every rubbing. Three ounces of saltpetre, three ounces of coarse sugar, one ounce of cloves, one nutmeg, half an ounce of allspice, one pound of salt, and half a pound of bay-salt. When salt enough, cleanse it from the brine, put a bandage round the whole extent of the meat to keep it in shape, and lay it in a pan with half a pint of water at the bottom, and some shredded suet on the top of the beef. Cover all with a paste composed of flour and water, and bake it for about six hours. Do not remove the paste until the heat has quite gone off. The gravy left in the bottom of the pan should be preserved; it will be found excellent for made dishes of any kind. The beef may be glazed and garnished with savoury jelly. Average cost of beef, 10d. per pound.