Hung Beef.
MAKE a strong brine with bay-salt, salt-petre, and pump-water; put a rib of beef into it, and let it lay for nine days. Then hang it up in a chimney where wood or saw-dust is burnt. When it is a little dry, wash the outside with bullock's blood two or three times, to make it look black; and when it is dry enough, boil it, and serve it up with such kind of vegetables as you think proper.
Another method of preparing hung-beef is this: Take the navel-piece, and hang it up in your cellar as long as it will keep good, and till it begins to be a little sappy. Then take it down, cut it into three pieces, and wash it in sugar and water, one piece after another. Then take a pound of salt-petre, and two pounds of bay-salt, dried and pounded small. Mix with them two or three spoons-ful of brown sugar, and rub your beef well with it in every place. Then strew a sufficient quantity of common salt all