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Beef, Salt

Take a piece of beef weighing seven or eight pounds and cover it with brown sugar, rub well in, and allow it to remain for five or six hours; then powder half an ounce of saltpetre and press this equally on all sides to give it a colour; next, cover it with common salt and let it stay till the following day. Turn it, and rub with the salt in the pan for five or six days; throwing the brine over it at the same time with a spoon or ladle. This mode of salting improves the flavour and prevents the meat becoming hard. Probable cost of beef, 10d. per pound. Sufficient for a dozen persons.