Another Recipe

Salt a flank of beef with white salt, and let it lie for forty-eight

hours. Wash it, and hang it in the wind to dry for twenty-four hours.

Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them

together; rub the beef all over; roll it up hard, and tie it fast with

tape. Put it in a pan, with a few bay-leaves, and four pounds of butter.

Cover the pot with rye paste, and bake it with household bread.

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