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Hamburg Beef, Smoked

Take about six or seven pounds weight of the rump, or ribs of beef, and rub a little common salt and coarse sugar into it. Let it remain for two or three days, and turn it frequently. Drain and wipe the meat. Pound and mix thoroughly a quarter of a pound of common salt, a quarter of a pound of bay salt, an ounce of saltpetre, half an ounce of pepper, and half a dozen pounded cloves. Rub these well into the beef, and turn it every day for a fortnight. Take it up, drain it, roll it tightly in a cloth, and smoke it for ten or twelve days. It may be cooked whole, or in pieces, but if boiled whole should be pressed under a weight until cold. Probable cost, 1s. per pound.