Dutch, or Hung Beef


  • Beef, 14 lbs.
  • saltpetre and coarse sugar, 2 oz.: 2 days.
  • Bay salt, 1 lb.
  • common salt, 4 oz.:
  • pepper, 1 oz.: 4 days.
  • Treacle, 1 lb.: 14 days.


For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar; rub the meat with them in every part, and let it remain for two days, then add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper. Rub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle; rub and turn it daily for a fortnight; drain, and send it to be smoked. When wanted for table, put it into plenty of boiling water, boil it slowly, and press it under a heavy weight while hot. A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham.

Obs.β€”Three quarters of a pound of coarse sugar may be rubbed into the meat at first, and the treacle may be altogether omitted; cloves and mace, too, may be added in the same proportion as for spiced beef.