The household cook book

tablespoons ground pepper; each day for 10 days rub this into the beef, turning the meat, and rubbing well in. This is for 20 lbs. of meat. At the end of the 10 days it can be used. HAMBURGH BEEF — Take a piece of meat from some fleshy part; scatter common salt under and over it, and let lie 24 hours to void the blood; then put into a pickle made with 1 gal. water that has been boiled, 1 lb. common salt, 1| lbs. coarse sugar, 2 oz. saltpetre, ^ pint vinegar; simmer until all are melted; place the meat in a deep narrow pan and pour over the liquor, covering it completely; it will be ready for smoking in 3 weeks; dry well with a cloth, and rub pea meal all over it, until it has a good coat on it. If well smoked it will come out a bright yellow, and will keep any length of time. HOME MADE DRIED BEEF— Select a nice round of beefbetter from a young animal — divide it into 2 pieces, following the natural line of division very carefully, so as not to make any cuts or gashes for the fly to burrow in. Then for 50 lbs. of meat make a mixture of 2 lbs. fine salt, 1 oz. of powdered saltpetre, 1^ lbs. brown sugar. Rub this mixture well into the meat every morning until used up, and at the end of 2 weeks hang up in a smoke house to smoke slightly or just enough to be tasted. Excess of smoke is not generally relished. It may be left hanging in any dry place away from flies. If it molds a little on the outside that will not hurt. BEEF, SCOTCH METHOD OF DRYING.— Take 2 lbs. salt, 1 oz. finely ground cloves, 2 oz. of ground pepper, or in these proportions for any desired quantity. After cutting the meat into suitable pieces, rub this mixture well into it every day for 5 or 6 days; then hang the meat up to dry. This is said to produce superior dried beef. TONGUES, TO CURE— (1) Take 9 lbs. salt, 8 oz. sugar, and 9 oz. powdered saltpetre. Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover them with brown paper, and have them smoked for about 3 weeks, The above quantity of brine is suSicient for 12 tongues of 5 lbs. each. (2) Take ^ oz. saltpetre, ^ oz. salprunella, 1 lb. salt, ^ lb. very coarse sugar, 4 bay leaves, 1 tablespoon of vinegar, and 3 pints of water. Let it boil for | hour, skim off the scum, and pour the liquid into a pickling dish; when it is quite cold put the tongue in, and turn it every day for 3 weeks, if you wish to cook it green, but if not leave it in the pickle for a month. This pickle will keep good for months if re-boiled and skimmed. Every tongue put in should first be well rubbed with salt, left to drain for 3 days, and then wiped dry. PICKLE FOR TONGUES AND BEEF.— Use 1 gal. water, 2 lbs, common salt, 4 oz. saltpetre, f lb, brown sugar; boil all well together. A tongue should be pickled 14 days before it is considered well cured. TO PICKLE PIGS' FEET.— Put them in strong brine, and leave for 1 week; then take out and boil in water to remove the brine, then pour vinegar over them, and soak in a pickle containing bay leaves, allspice and mace.