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Hung Beef No 2

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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.

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