454 lewis' AMERICAN SPORTSMAN. 



SPORTSMEN'S BEEF. 



Take— 



A large round of beef ; 



Saltpetre, 3| ounces; 



Allspice, 1 ounce ; 



Cayenne, 1 pinch; 



Rub in, and let stand 24 hours. 



Then rub in thoroughly — 



Salt, several handfuls. 



Put it bj for ten days, turning it and rubbing in the salt every 

 day or two. 



Then put into a pan with — 



Beef suet, 4 pounds ; 



Dredge it slightly with flour, 



and bake slowly for 4 or 5 hours. 



We have tried it, and we are satisfied, with a little attention, 

 it will keep during the whole of the cold weather. We also 

 think that we can answer for its pleasing the most fastidious 

 palate, and recommend it to our friends as an excellent and 

 most convenient article of relish to have prepared for general 

 use, or in anticipation of a prolonged sporting excursion. If 

 the round is not very large, decrease the proportions somewhat, 

 and take less time to prepare it. AVe met with this receipt in 

 a very quaint and original book from the pen of General George 

 Hanger, of the British Army ; we have altered it in some par- 

 ticulars, and we think for the better. 



FOR COOKING HARES OR RABBITS. 



Cut the Hares into pieces. 



The stewpan ought to be flat, so that every piece may touch 

 the bottom. 



First, heat the pan, then put into it about half a spoonful of 

 lard, then place the pieces of Hare into it so that every piece 

 touches the pan ; do not cover it. As soon as the Hare begins 

 to hroivji, turn the pieces and sprinkle over them two handfuls 



