DUTCH BEEF.
Take ten pounds of any part of prime beef that has a moderate share of fat attached, the thick flanks suit well. Displace the skin, and rub the meat all over with foots of coarse sugar one pound, and let it lie three days and nights, turned daily. Take then
| Bay salt | 1 | lb. |
| Common salt | 1 | lb. |
| Sal prunelle | 1 | oz. |
| Garlic, minced | 1 | oz. |
| Juniper berries, crushed | 1 | oz. |
| Vinegar | ½ | pint |
with which mixture rub your meat well five days, and then turn it in the pickle every three days for a fortnight more. Bind broad tape around it as a collar, rub pea-flour over it in all parts, until it is thoroughly coated therewith, and smoke it a month with oak lops, sawdust, and beech or birch chips. It should be kept in store two months at least, and then put into boiling water over the fire, done moderately, and cut when cold.
HAUNCH OF MUTTON AS VENISON.
Get your butcher to leave the tail attached to a leg of fine fat wether mutton, which you may hang as long as ever the weather will permit. Carefully remove the outer skin, and rub half a pint of pure olive oil well into all parts of it, lying in a deep dish. Put into a jug
| Three large heads of garlic, sliced | ||
| Bay salt, | a | teaspoonful |
| Allspice, bruised, | ¼ | oz. |
| Six dried bay leaves | ||
| Or nine green ones | ||
| Seven or eight sprigs parsley | ||
| Seven or eight sprigs thyme | ||
| White peppercorns, | ½ | oz. |
Pour a pint of good vinegar, nearly boiling, over these, cover the jug close, and let remain till next day. Then add this pickle to the meat, and rub it well in for half an hour, not disturbing the fat if possible; slice six large onions, and strew them equally over the meat, turn it every day twice, and keep always the onions well on the uppermost part. Continue this for five days, then take it up, wipe it dry, and rub it for half an hour with a pound of West India molasses, made hot. Next day wipe it clean, and roast it as venison. Serve with red-currant jelly liquefied.
THIGH OF MUTTON L’DIABLE.
Take a short thick leg of prime mutton, that has been well kept, and rub it well in all parts with pounded bay salt for half an hour, then immerse it in cold water for a minute, and wipe it quite dry. Mix well