|
Classic
Cook Books
< last page | next page >
page 32
salt meat will find it answer well to boil up the pickle, skim it, and when
cold, pour it over meat that has been sprinkled and drained. Salt is so much
increased in price, from the heavy duties, as to require great care in using it;
and the brine ought not to be thrown away, as is the practice of some, after
once using.
To salt Beef red; which is extremely good to eat fresh from the Pickle, or
to hang to dry.
Choose a piece of beef with as little bone as you can (the flank is most
proper), sprinkle it, and let it drain a day; then rub it with common salt,
saltpetre, and bay-salt but only a small proportion of the saltpetre, and you
may add a few grains of cochineal, all in fine powder. Rub the pickle every day
into the meat for a week, then only turn it.
It will be excellent in eight days. In sixteen drain it from the pickle; and let
it be smoked at the oven-mouth when heated with wood, or send it to the baker's.
A few days will smoke it.
A little of the coarsest sugar may be added to the salt.
It eats well, boiled tender with greens or carrots. If to be grated as Dutch,
then cut a lean bit, boil it till extremely tender, and while hot put it under a
press. When cold fold it in a sheet of paper, and it will keep in a dry place
two or three months, ready for serving on bread and butter.
The Dutch way to salt Beef.
Take a lean piece of beef; rub it well with treacle or brown sugar, and let it
be turned often. In three days wipe it, and salt it with common salt and
saltpetre beaten fine: rub these well in, and turn it every day for a fortnight.
Roll it tight in a coarse cloth, and press it under a large weight; hang it to
dry in a wood-smoke, but turn it upside down every clay. Boil it in pump-water,
and press it will grate or cut into shivers, like Dutch beef.
Beef a-la-mode.
Choose a piece of thick flank of a line heifer or ox. Cut into long slices some
fat bacon, but quite free from yellow;
< last page | next page >
Classic
Cook Books
|
