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SPICED BEEF.

Take a fine thick piece of brisket of beef not fat, let it lay three
days in a pickle, as above, take it out and rub in a mixture of spices
consisting of equal quantities of ground all-spice, black pepper,
cloves, ginger and nutmegs, and a little brown sugar, repeat this
daily for a week, then cover it with pounded dried sweet herbs, roll
or tie it tightly, put it into a pan with very little water, and bake
slowly for eight hours, then take it out, untie it and put a heavy
weight upon it; this it a fine relish when eaten cold.

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SMOKED BEEF.

As there are seldom conveniences in private kitchens for smoking
meats, it will generally be the best and cheapest plan to have them
ready prepared for cooking. All kinds of meats smoked and salted,
are to be met with in great perfection at all the Hebrew butchers.

_Chorisa_, that most refined and savoury of all sausages, is to be
also procured at the same places. It is not only excellent fried in
slices with poached eggs or stewed with rice, but imparts a delicious
flavor to stews, soups, and sauces, and is one of the most useful
resources of the Jewish kitchen.

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