Take the second round or fillet of beef without fat or bone, cut it
into two equal parts horizontally, and rub them well with the following
mixture:
Black pepper, ground 1 oz.
Garlic, minced ½ oz.
Juniper berries, bruised 2 oz.
Bay salt 1 lb.
Rock or common salt 1 lb.
Foots of sugar 1 lb.
Let them lie, being regularly rubbed and turned for fourteen days.
Boil up your pickle, skimming it thoroughly at the expiration of each
week, and add, at the end of the fortnight,
Allspice, bruised 2 oz.
Saltpetre 2 oz.
Strong vinegar 1 pint
Let them lie thus a week together, then take them up and wipe dry.
Smoke one of the pieces for three weeks, in brown paper, with oak and
fern, and hang it in a dry air to harden a month. The other portion of
the meat may be thoroughly dried in an air current, and then coated
with the gelatine composition, and exposed to the air a month also.
Both these are intended for rubbing on a tin grater, and taken on bread
and butter, or as sandwiches, and well adapted for gentlemen emigrating
and travelling at home.