CORNED BEEF--Make the following pickle: Water, 2 gallons; salt,
2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.;
pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on
about 25 lbs. of beef. Let it stay in a few days. Boil in plenty
of water when cooked to remove the salt, and eat with it plenty of
vegetables. It is nice to eat cold, and makes excellent sandwiches.
ROLLED BEEF--Hang three ribs three or four days; take out the bones
from the whole length, sprinkle it with salt, roll the meat tight and
roast it. Nothing can look nicer. The above done with spices, etc.,
and baked as hunters' beef is excellent.
BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin,
soak it in a glass of port wine and a glass of vinegar mixed, for
forty-eight hours; have ready a very fine stuffing, and bind it up
tight. Roast it on a hanging spit; and baste it with a glass of port
wine, the same quantity of vinegar, and a teaspoonful of pounded
allspice. Larding it improves the look and flavor; serve with a rich
gravy in the dish; currant-jelly and melted butter in tureens.
ROUND OF BEEF--Should be carefully salted and wet with the pickle
for eight or ten days. The bone should be cut out first, and the beef
skewered and tied up to make it quite round. It may be stuffed with
parsley, if approved, in which case the holes to admit the parsley
must be made with a sharp pointed knife, and the parsley coarsely cut
and stuffed in tight.
Pages:
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406