|
Classic
Cook Books
< last page | next page >
page 21
ounce salt-petre, 48 hours after stuff it with the following: one and an half
pound of beef, one pound salt pork, two pound grated bread, chop all fine and
rub in half pound butter, salt, pepper and cayenne, summer savory, thyme; lay it
on scewers in a large pot, over three pints hot water (which it must
occasionally be supplied with,) the steam of which in 4 or 5 hours will render
the round tender if over a moderate fire; when tender, take away the gravy and
thicken with flour and butter, and boil, brown the round with butter and flour,
adding ketchup and wine to your taste.
To alamode a round.
Take fat pork cut in slices or mince, season it with pepper, salt, sweet
marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it
the night before cooked; put some bones across the bottom of the pot to keep
from burning, put in one quart clarret wine, one quart water and one onion; lay
the round on the bones, cover close and stop it round the top with dough; hang
on in the morning and stew gently two hours; turn it, and stop tight and stew
two hours more; when done tender, grate a crust of bread on the top and brown it
before the fire; scum the gravy and serve in a butter boat, serve it with the
residue of the gravy in the dish.
To make the best Bacon.
To each ham put one ounce saltpetre, one pint bay salt, one pint molasses, shake
together 6 or 8 weeks, or when a large quantity is together, bast them with the
liquor every day; when taken out to dry, smoke three weeks with cobs or malt
fumes. To every ham may be added a cheek if you stow away a barrel and not alter
the composition, some
< last page | next page >
Classic
Cook Books
|
