It is sometimes made of salt pork or bacon; sliced potatos being added to the cabbage.
DRIED AND SMOKED BEEF.—
For this purpose have as much as you want cut off from a fine round. Mix together two ounces of saltpetre, (finely pounded) rub it into the meat, cover it, and let it stand a day. Then mix together half a pound of bay-salt, an ounce of black pepper, half an ounce of ground ginger, and an ounce of pounded mace, and a quarter of an ounce of powdered cloves. Rub this mixture well into the beef, put it into a deep pan, and let it lie in this pickle two weeks, turning it every day. Then hang it up in a smoke-house, and smoke it over a fire made of corn-cobs, or maple chips. Never use pine for smoking.
It may be eaten chipped at tea, or what is much better, stewed and warmed in a skillet. Venison may be spiced, dried, and smoked in the same manner.
TO STEW SMOKED BEEF.—
Having chipped it thin, put it into a skillet, with fresh butter, pepper, and two or three beaten yolks of eggs. Let it stew till the beef is crisp and curled up.
Never allow yourself to be persuaded to use pyroligneous acid in curing dried beef or ham—instead of the real smoke of a wood fire. It communicates a taste and smell of kreosote, and is a detestable substitute, detected in a moment.