HUNG BEEF—A SHROPSHIRE SIRLOIN.
From the sirloin of a grass-fed young Scot, or prime heifer, the butcher should take off the superfluous suet of the under side, so as to leave the joint handsome, and when it has hung up a week in cold weather, rub it well in every part with
| Coarse sugar | 1 | lb. |
| Juniper berries, bruised | 1 | oz. |
| Shalots, minced | 1 | oz. |
| Black pepper, ground | 1 | oz. |
Turn the meat and continue the rubbing three days, when you may add
| Rock or common salt | 1½ | lb. |
| Bay salt, pounded | 1 | lb. |
| Treacle | 1 | lb. |
Persist in this course four days longer, when it will be sufficient to turn it only every second day, and baste it with the liquor ten minutes each time. When it has thus laid fourteen days more, it may be taken up, wiped dry, and suspended in a quick current of air, and bound round with broad tape, so that it may be turned upside down occasionally, to prevent the juices settling in one part. When dried sufficiently, rub coarse oatmeal or bran, first well heated, all over the joint, and hang it in your chimney to be smoked, three days only, with
| Beech chips | 2 | parts |
| Peat | 2 | parts |
| Oak sawdust | 2 | parts |
which will impart scarcely any flavour of the smoke for observe, it is “Hung Beef.”
CHOICE BREAKFAST BACON.
Take a side or “middle” of dairy-fed pork from a pig not exceeding eight score pounds weight, and mixing well