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Classic
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page 31
then put to the hash, and it will eat as well as the fat of the venison.
For Venison Pasty, look under the head PASTRY; as likewise an excellent
imitation
BEEF.
To keep Beef.
The butcher should take out the kernels in the neck-pieces where the
shoulder-clod is taken out, two from each round of beef one in the middle, which
is called the pope's-eye; the other from the flap: there is also one in the
thick flank, in the middle of the fat. If these are not taken out, especially in
the summer, salt will be of no use for keeping the meat sweat. There is another
kernel between the rump and the edgebone.
As the butchers seldom attend to this matter, the cook should take out the
kernels; and then rub the salt well into such beef as is for boiling, and
slightly sprinkle that which is for roasting.
The flesh of cattle that are killed when not perfectly cleared of food, soon
spoils. They should last twenty-four hours in winter, and double that time in
summer, before being killed.
To salt Beef or Pork for eating immediately.
The piece should not weigh more than five or six pounds. Salt it very thoroughly
just before you put it into the pot; take a coarse cloth, flour it well, put the
meat in, and fold it up close. Put it into a pot of boiling water, and boil it
as lung as you would any other salt beef of the same size, and it will be as
salt as if done four or five days.
Great attention is requisite in salting meat; and in the country, where large
quantities are cured, this is of particular importance. Beef and pork should be
well sprinkled, and a few hours afterwards hung to drain, before it is rubbed
with the salt; which method, by cleansing the meat from the blood, serves to
keep it from tasting strong. It should be turned every day; and if wanted soon,
should be rubbed as often. A salting-tub or lead may be used, and a cover to lit
close. Those who use a good deal of
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