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HAMBURG BEEF (prepared in the German way)

Take about sixty pounds of beef, which may be composed of seven or eight pieces. Mix four pounds of salt with four ounces of saltpetre, and rub the meat thoroughly with it. Take a deep tub, see that it is scrupulously clean, and wash it out with cold water. Put into it a handful of the leaves of marjoram, sweet basil, and thyme, the same of bay-leaves, a dozen cloves, two blades of mace, a quarter of an ounce of juniper berries, and two ounces of white pepper. Pack the pieces of beef on part of this seasoning, and sprinkle the rest over, with as much of the salt and saltpetre as could not be rubbed into the beef. Place a weight on the top, and if, at the end of a few days, the liquid does not rise over the lid, pour a pint of strong salt and water into the tub. The smaller pieces can be used at the end of three weeks, the larger should be left for a month. Probable cost, 1s. per pound.