Hunter’s Beef.
To a round of beef that weighs twenty five pounds, take three ounces of saltpetre, three ounces of coarsest sugar, an ounce of cloves, one nutmeg, half an ounce of pimento, and three handfuls of common salt, all in the finest powder.
The beef should hang two or three days, then rub the above well into it. Turn and rub it daily for two or three weeks. The bone must be removed at first. When to be dressed, dip it in cold water to take off the loose spice: bind it up tight with tape: put it into a pan, and a teacup of water at bottom: put over the pan a brown crust and paper, and bake it five or six hours. When cold, remove the paste and fillet.
The gravy is very fine, and a little of it adds greatly to the flavor of any hash, soup, &c.
Both gravy and beef will keep some time. The latter should be cut with a very sharp knife, and quite smooth, to prevent waste.