New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

of paper, and it will keep in a dry place two or three months. _Pressed Beef._ Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with salt and saltpetre, five days; then boil it gently till extremely tender. Put it under a great weight, or in a cheese press, till perfectly cold. It eats excellently cold, and for Sandwiches. _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. _Collared Beef._ Choose the thin end of the flank of fine mellow beef, but not too fat. Lay it in a dish with salt, and saltpetre. Turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle; remove the skin of the inside part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjorum, pennyroyal, pepper, salt and pimento. Roll the meat up as tight as possible, and bind it; then boil it gently for seven or eight hours. A cloth must be put round before the