One tablespoonful saltpetre to each piece of beef, well rubbed in. Then rub in as much salt as it will take. Let it stand ten or twelve days, and then put it in strong brine. Will be ready for use in a week.—Mrs. Col. A. F.
Corned Beef.
Having a quarter of beef cut into proper size and shape for nice roasting pieces, put it in a barrel of weak brine and let it remain four days. Then make a brine that will bear an egg, to which add:
½ pound saltpetre.
3 pounds brown sugar.
Transfer the beef to this barrel, cover closely, and let it remain a week. Put a weight on the meat to insure its being kept under the brine. Beef thus prepared in January will keep well through the month of March, improving with the lapse of time. It is best served cold. A valuable receipt for country housekeepers.—Mrs. Wm. A. S.
Hunter's Beef, or Spiced Round.
To a round of beef weighing twenty-four pounds, take:
3 ounces saltpetre.
3 ounces coarsest sugar.