For a round of beef about twenty-five pounds weight. Rub it in all
parts with
Coarse sugar 1 lb.
Allspice, ground 3 oz.
Nutmeg, grated 1 oz.
Sal prunelle 1 oz.
and let it lie, turned and rubbed daily, for a week. Then add
Rock or common salt 2 lb.
Saltpetre ¼ lb.
Vinegar 1 pint
Water 1 pint
boiled twenty minutes, skimmed and let go cold. Baste the meat twice
a day, and turned every second day for three weeks longer. Now take
up and wipe dry, sew a broad fillet of light canvas around the meat
tightly, and suspend it to be dried very gradually in your chimney,
with beech and birch embers. It may hang thus for three weeks, never
allowing a flame, and should be turned occasionally.