134 FAMILY RECEIPTS. 



coarsest sugar, an ounce of cloves, a nutmeg, half an 

 ounce of alspice, and three handfuls of common salt, 

 all in the finest powder. 



The beef should hang two or three days; then rub 

 the above well into it, and turn and rub every day for 

 two or three weeks. The bone must be taken out at first. 

 When to be dressed, dip it into cold water, to take off 

 the loose spice, bind it up tight with tape, and put it 

 into a pan with a tea-cup full of water at the bottom, 

 cover the top of the meat with shred suet, and the pan 

 with a brown crust and paper, and bake it five or six 

 hours. — When cold take off the paste and tape. 



The gravy is very fine; and a little of it adds greatly 

 to the flavor of any hash, soup, &c. — Both the gravy 

 and the beef will keep some time. 



AN EXCELLENT MODE OF DRESSING BEEF. 



Hang three ribs three or four days; take out the 

 bones from the whole length, sprinkle it with salt, roll 

 the meat tight, and roast it. Nothing can look nicer. 

 The above done with spices, &c. and baked as hunter's 

 beef, is excellent. 



TO COLLAR BEEF. 



Choose the thin end of the flank of fine mellow beef, 

 but not too fat; lay it into a dish with salt and salt- 

 petre, turn and rub it every day for a week, and keep it 

 cool. Then take out every bone and gristle, remove 

 the skin of the inside part, and cover it thick with the 

 following seasoning cut small: — a large handful of pars- 

 ley, the same of sage, some thyme, marjorum, and pen- 

 nyroyal, pepper, salt, and alspice. Roll the meat up as 

 tight as possible, and bind it, then boil it gently for 

 seven or eight hours. A cloth must be put round before 

 the tape. Put the beef under a good weight while hot, 

 without undoing it: the shape will then be oval. Part 

 of a breast of veal rolled in with the beef, looks and 

 eats very well. 



