SPICED BEEF.--Take a round of an ox; or young heifer, from 20 to 40
lbs. Cut it neatly, so that the thin flank end can wrap nearly round.
Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two
handfuls of common salt. mix them well together and rub it all over.
the next day salt it well as for boiling. Let it lie from two to three
weeks, turning it every two or three days. Take out of the pickle,
and wipe it dry. then take cloves, mace, well powdered, a spoonful
of gravy, and rub it well into the beef. Roll it up as tightly as
possible; skewer it, and tie it up tight. Pour in the liquor till the
meat is quite saturated, in which state it must be kept.
STEWED BEEF.--Take five pounds of buttock, place it in a deep dish;
half a pint of white wine vinegar, three bay leaves, two or three
cloves, salt and pepper; turn it over twice the first day, and every
morning after for a week or ten days. Boil half a pound or a quarter
of a pound of butter, and throw in two onions, chopped very small,
four cloves, and some pepper-corns; stew five hours till tender and a
nice light brown.
HOW TO BOIL TONGUE.--If the tongue be a dry one, steep in water
all night. Boil it three hours. If you prefer it hot, stick it with
cloves. Clear off the scum, and add savory herbs when it has boiled
two hours; but this is optional. Rub it over with the yolk of an egg;
strew over it bread crumbs; baste it with butter; set it before the
fire till it is of a light brown.
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