Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 233

Take the under-cliff of a small buttock of beef, two ounces of common salt, and one ounce of saltpetre, well beaten together: put to it half a pint of vinegar with a sprig of thyme. Rub the beef with this pickle every morning for six days, and let it lie in it. Then dry it well with a cloth, and hang it up in the chimney for a fortnight. It must be made perfectly dry before it will be fit for eating; it should also be kept in a dry place.