|
Classic
Cook Books
< last page | next page >
page 172
savory, salt and pepper to taste; stir in a quart of corn meal; after simmering
a few minutes, thicken it with buckwheat flour very thick; it requires very
little cooking after it is thickened, but must be stirred constantly.
Dried Beef.
An experienced housekeeper has furnished the following method for curing and
drying beef, which will keep good for two years, without being injured by must
or fly, and is much admired. Have the rounds divided, leaving a piece of the
sinew to hang up by; lay the pieces in a tub of cold water for an hour; then rub
each piece of beef that will weigh fifteen or twenty pounds, with a handful of
brown sugar and a table-spoonful of saltpetre, pulverized, and a pint of fine
salt; sprinkle fine salt in the bottom of a clean tight barrel, and lay the
pieces in, strewing a little coarse salt between each piece; let it lay two
days; then make the brine in a clean tub, with cold water and ground alum
salt--stir it well; it must be strong enough to bear an egg half up; put in half
a pound of best brown sugar and a table-spoonful of saltpetre to each gallon of
the salt and water; pour it over the beef; put a clean large stone on the top of
the meat to keep it under the pickle, (which is very important;) put a cover on
the barrel; examine it occasionally to see that the pickle does not leak,--and
if it should need more, add of the same strength; let it stand six weeks, when
hang it up in the smoke-house, and after it has drained, smoke it moderately for
ten days; it should then hang in a dry place; before cooking, let it soak for
twenty-four hours: a piece that weighs fifteen or twenty pounds should boil two
hours--one half the size, one hour, and a small piece should soak six or twelve
< last page | next page >
Classic
Cook Books
|
