Another.
Salt a flank of beef with white salt, and let it lie for forty-eight hours. Wash it, and hang it in the wind to dry for twenty-four hours. Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them together; rub the beef all over; roll it up hard, and tie it fast with tape. Put it in a pan, with a few bay-leaves, and four pounds of butter. Cover the pot with rye paste, and bake it with household bread.