Hamburgh Beef.
Rub a rump or round of beef well with brown sugar, and let it lie five days; turn it each day. Sponge, and rub into it a mixture of 4 oz. common salt, 4 oz. bay salt, and 2 oz. saltpetre, well beaten, and spices to your taste. Rub and turn it every other day, for a fortnight: then roll up, tie it, put it in a cloth, then under a heavy weight; that done, hang for a week in a wood-smoke chimney. Cut pieces to boil as it is wanted, and when boiled enough, press the meat again under a weight, to eat cold.
Hung Beef.
Rub the best end of the ribs well with lump sugar, or treacle, and saltpetre; on the third day rub with common salt and saltpetre; rub and turn it every day for a week; let it lie a fortnight, turning it every other day, pouring the brine over. Take it out, wipe, and dust bran over, then hang it to dry (not smoke) six or eight weeks.
Bœuf à la Flamande.
Lard a piece of ribs of beef of 8 lbs. weight, and braise it over a slow fire, a slice of bacon under and over it; then add a pint of fresh mushrooms, 2 lbs. truffles, 2 doz. forcemeat balls, made with plenty of eggs, and ½ pint Madeira. Carrots and turnips, cut small, boiled separately in broth till quite tender, also silver onions as directed for made dishes; all or any of these may be laid over the beef.
Beef to Press.
Bone the brisket, flank, or ribs, and rub it with a mixture of salt, sugar, and spices; let it be a week, then boil till tender, and press it under a heavy weight till cold.
Beef to Hash, or Mince.
Cut thin slices of the underdone part, leaving aside the gristly parts and burnt outside to make gravy, with the bones; put these on in a quart of water, pepper, salt, two onions, a little allspice, cayenne, sweet herbs, and parsley: when the water has wasted one half, thicken with flour,
