saltpetre, 2 oz. of black pepper, 1/4 lb. of bay-salt, 1/2 lb. of common
salt. _Mode_.--Rub the meat well with salt, and let it remain for a day,
to disgorge and clear it from slime. The next day, rub it well with the
above ingredients on every side, and let it remain in the pickle for
about a fortnight, turning it every day. It may be boiled fresh from the
pickle, or smoked.
_Time_.--1/2 round of beef to remain in pickle about a fortnight.
_Average cost_, 7d. per lb. _Seasonable_ at any time.
_Note_.--The aitch-bone, flank, or brisket may be salted and pickled by
any of the recipes we have given for salting beef, allowing less time
for small joints to remain in the pickle; for instance, a joint of 8 or
9 lbs. will be sufficiently salt in about a week.
THE DUTCH WAY TO SALT BEEF.