Procure a well-corned flank of beef—­say six pounds.  Wash it, and remove the inner and outer skin with the gristle.  Prepare a seasoning of one teaspoonful each of sage, parsley, thyme, pepper and cloves.  Lay your meat upon a board and spread this mixture over the inside.  Roll the beef up tight, fasten it with small skewers, put a cloth over it, bandage the cloth with tape, put the beef into the stewpot, cover it with water to the depth of an inch, boil gently six hours; take it out of the water, place it on a board without undoing it; lay a board on top of the beef, put a fifty pound weight upon this board, and let it remain twenty-four hours.  Take off the bandage, garnish with green pickles and curled parsley, and serve.

DRIED BEEF.

Buy the best of beef, or that part which will be the most lean and tender.  The tender part of the round is a very good piece.  For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar.  Mix them well together, and rub the beef well with one-third of the mixture for three successive days.  Let it lie in the liquor it makes for six days, then hang up to dry.

A large crock or jar is a good vessel to prepare the meat in before drying it.

BEEF CORNED OR SALTED. (Red.)

Cut up a quarter of beef.  For each hundred weight take half a peck of coarse salt, a quarter of a pound of saltpetre, the same weight of saleratus and a quart of molasses, or two pounds of coarse brown sugar.  Mace, cloves and allspice may be added for spiced beef.

Strew some of the salt in the bottom of a pickle-tub or barrel, then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately, until all is used.  Let it remain one night.  Dissolve the saleratus and saltpetre in a little warm water, and put it to the molasses or sugar; then put it over the meat, add water enough to cover the meat, lay a board on it to keep it under the brine.  The meat is fit for use after ten days.  This recipe is for winter beef.  Rather more salt may be used in warm weather.

Towards spring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled, return it to the meat.

Beef tongues and smoking pieces are fine pickled in this brine.  Beef liver put in this brine for ten days, and then wiped dry and smoked, is very fine.  Cut it in slices, and fry or broil it.  The brisket of beef, after being corned, may be smoked, and is very good for boiling.

Lean pieces of beef, cut properly from the hind-quarter, are the proper pieces for being smoked.  There may be some fine pieces cut from the fore-quarter.

After the beef has been in brine ten days or more, wipe it dry, and hang it in a chimney where wood is burned, or make a smothered fire of sawdust or chips, and keep it smoking for ten days; then rub fine black pepper over every part to keep the flies from it, and hang it in a dry, dark, cool place.  After a week it is fit for use.  A strong, coarse brown paper, folded around the beef, and fastened with paste, keeps it nicely.