HAMBRO’ ROUGH BEEF.
Take ten or twelve pounds of any part of the animal that has not much fat or skin, and no bone attached; rub it well over with a pound of West India molasses, made moderately hot, and let it lie so four days; make a pickle of
| Bay salt | 1 | lb. |
| Common or rock salt | 1 | lb. |
| Saltpetre | 1 | oz. |
| Garlic, minced | ½ | oz. |
| Juniper berries, bruised | 1 | oz. |
| Water | 2 | quarts |
boiled and skimmed clear, and added to the meat, which must be quite covered, and remain so three weeks more. Now dry it well, give it a good coat of pea flour, and covering with brown paper, smoke it a month with
| Oak sawdust | 5 | parts |
| Peat or bog earth | 1 | part |
BRESLAU BEEF.
Take the second round or fillet of beef without fat or bone, cut it into two equal parts horizontally, and rub them well with the following mixture:
| Black pepper, ground | 1 | oz. |
| Garlic, minced | ½ | oz. |
| Juniper berries, bruised | 2 | oz. |
| Bay salt | 1 | lb. |
| Rock or common salt | 1 | lb. |
| Foots of sugar | 1 | lb. |
Let them lie, being regularly rubbed and turned for fourteen days. Boil up your pickle, skimming it thoroughly at the expiration of each week, and add, at the end of the fortnight,
| Allspice, bruised | 2 | oz. |
| Saltpetre | 2 | oz. |
| Strong vinegar | 1 | pint |