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{( No.51)} To Salt Beef like Dutch Beef
Take about 2 Stone of the leanside of a
Buttock of Beef, rub it all over with 1[ pound ]of brown
sugar, then lay it Close in an Earthen pan
fitt for it & let it lie for 2 days, then take it
Out & pour the Liquor from it, then take
1 Oz of salt petre beat fine & 2 Handfuls of
Salt, & rub it over it very well, let it lie 2 days
More, then rub it over with a Handful of bay
Salt beat fine, then let it lye 4 or 5 days
more turning it every day, then wipe it dry
and hang it up to Smoak,

{(No.52)} To Pott Beef

Take a good buttock of Beef, cut it in peices and
season it with savory Spice, 1 Oz of salt petre,
1/2 a pint of Claret, then haveing 3 or 4 pound
of Beef suet lay it between every laying of
Beef, tie a paper over it & let it lie all night,
then bake it with household bread, then take it
Out & dry it in a Cloth, cut it a Cross the grain
very Close, & rub it in your hands like flower, if
it's not season'd enough season it more,
then pour to it the fatt, Clear from the gravy,
& mix it together, then put it Close in pots
Set it in the Oven to settle Close, when
it is Cold cover it with Clarified butter,