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SMOKED BEEF (American)

Put the beef in brine, and turn and rub it every day for ten days. Hang it in a chimney over a sawdust fire or a smothered wood fire, and let it remain for a fortnight. Rub it over in every part with black pepper, and hang it in a cool, dry, airy situation. When once it has been cut keep it covered with thick paper. When it is to be served, pare off the outside skin and shave it into thin chips. If very salt, soak it in boiling water for a few minutes. For half a pound of beef dissolve a small slice of butter or lard in a frying-pan, stir in the beef, pepper it well, and when it begins to fizz dredge a large tea-spoonful of flour upon it. Pour over it a quarter of a pint of boiling stock or water; stir until the sauce thickens, and serve very hot. If preferred, two or three fresh eggs may be broken into the pan with the beef and gravy, and the whole stirred briskly until the eggs are set.