DRIED BEEF

Smoked Beef, Chipped Beef. The thick flank is the part generally used for Dried Meat. It is divided lengthwise, set for about ten to fourteen days in a pickle of salt, sugar (or mola es) and a little saltpetre, then hung up and smoked like ham. Large quantities are sold in thin slices, put up in tins or gla es, in that condition being generally known as “Chipped beef.” A popular method of service is to blanch, drain and serve with Cream Sauce. [s. 222]