ULVERSTON RED FLANK OF BEEF.
For this purpose engage about twelve pounds of prime young meat, and let it hang the full time to become tender. Trim away the skin neatly, and cut it into pieces adapted to the family requirements. Set the trimmings, with a pound of any rough beef, and a similar weight of lean gammon of bacon, on the fire with
| Allspice, crushed | 1 | oz. |
| Juniper berries, crushed | 1 | oz. |
| Black pepper, crushed | 1 | oz. |
| Eight shalots, minced | ||
| Bay salt | 1 | lb. |
| Common salt or rock | ¾ | lb. |
| Water | 5 | pints |
and boil twenty minutes, skimming well; strain the liquor and pour it hot over the meat, which must be totally immersed. In a week boil up the pickle, adding
| Saltpetre | 2 | oz. |
| Bay leaves, dry | 1 | oz. |
| Cochineal | ½ | oz. |
Cover the meat again, and let it remain ten days more; then take it up, dry it well with cloths, and hang it up in a quick current of air, rub it well on both sides with warmed bran, and when it is not capable of retaining any more, coat it with the gelatine and treacle composition so effectually as to totally exclude the air. In three months, meat thus preserved will be juicy and mellow, and presenting a striking contrast with the dry and tough preparations of the general common practice. When wanted for table, plunge a piece of the meat into a pan of boiling water, and keep it so boiling for ten minutes or a quarter of an hour, after which draw the utensil a little off the fire, and simmer only, until the cooking is completed.
BEEF HAMS.
Your butcher will furnish you with a joint of a prime young beef, cut handsomely, and shaped for the purpose. Hang it as long as prudent, then rub it well in all parts with coarse sugar, and turn it every second day for six days, then mix well,
| Bay salt | 1 | lb. |
| Common or rock salt | 1 | lb. |
| Foots of coarse sugar | 1 | lb. |
| Saltpetre | 1 | oz. |
| Old stale ale | 1 | quart |
These are allowed for each ten pounds of meat. Let the rubbing in of this mixture be sedulously observed for three weeks, and then only the turning every second day, two weeks longer, the pickle having been boiled up again and well skimmed, adding twenty per cent. of the ingredients to replenish the strength. Now take up and dry your meat, and give it a nice firm covering of oatmeal and bran mixed and warmed; hang it in the fresh air a week, changing its position, so that all the juices may not be at one end of it. Smoke it a month with oak lops and sawdust, fern or short grass turfs, and plenty of beech and birch chips. Store it in malt cooms and charcoal, and let it not be molested for four months.