DRIED OR SMOKED BEEF.

The best part for this purpose is the round, which you must desire
the butcher to cut into four pieces. Wash the meat and dry it well
in a cloth. Grind or beat to powder an equal quantity of cloves
and allspice, and having mixed them together, rub them well into
the beef with your hand. The spice will be found a great
improvement both to the taste and smell of the meat. Have ready a
pickle made precisely as that in the preceding article. Boil and
skim it, and (the meat having been thoroughly rubbed all over with
the spice) pour on the pickle, as before directed. Keep the beef
in the pickle at least six weeks, and then smoke it about three
weeks.

Smoked beef is brought on the tea-table either shaved into thin
chips without cooking, or chipped and fried with a little butter
in a skillet, and served up hot.

This receipt for dried or smoked beef will answer equally well for
venison ham, which is also used as a relish at the tea-table.

Mutton hams may be prepared in the same way.