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Classic
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page 379
hold the hands in, pour it over the tripe in a tub, let it stand two or three
hours, then tack it up against a board, and with a knife scrape downwards,
taking off the inner skin,
or rinse it clean in cold water; sprinkle lime over, put in a tub, cover with
warm water, and let it stand two or three hours, then scrape it with a knife, if
the dark does not all come off easily, sprinkle more lime on, and let it lie for
an hour longer, then scrape again, and rinse in cold water until clean. Place it
in water enough to cover with a large handful of salt, let it remain in the salt
water three days and nights, changing it each day, then take it out, cut in
pieces about six inches wide and twelve long, lay in buttermilk for a few hours
to whiten; then rinse it clean, in cold water, and boil until tender; it will
take from four to ten hours, as it should be done so that it can be mashed with
the fingers. After thus prepared it can be cooked as preferred.
CORNED BEEF. --Make a brine as follows: To one hundred pounds of beef take four
gallons of water, six pounds of salt, two pounds of sugar, half pound soda, two
ounces saltpeter, and six red peppers; let come to a boil, skim, and set away to
cool. Pack meat in a wooden vessel or large stone jug, and when the brine is
cold, pour over it, and put a weight on to keep it under the brine.
This is also an excellent recipe for curing beef to dry.
SPICED CORNED BEEF. --To ten pounds beef, take two cups salt, two cups molasses,
two table-spoons saltpeter, one table-spoon ground pepper, one table-spoon
cloves; rub well into the beef, turn every day and rub the mixture in; will be
ready for use in ten days.
PICKLED TONGUE. --For one dozen tongues make a strong brine sufficient to cover,
add one tea-spoon of pulverized saltpetre and half pound sugar: keep a weight on
them so that they may be covered with brine. Let them remain two weeks, then
hang up to dry or smoke if you like.--Ada Estelle Bever.
TO CURE AND DRY BEEF TONGUES. --For one dozen tongues make a brine of a gallon
and a half water (or enough to cover them well) two pints good salt, one of
molasses, or one pound brown sugar, and four red peppers; bring to a boil, skin,
and set to cool. Pack the tongues in a large jar, and when the brine is entirely
cold, pour it over them, put on a weight, let remain ten or twelve days, take
out, drain, and hang to smoke about two days, then dry moderately, and put away
in a flour sack in a dry place. When wanted for use, boil six or eight hours in
a pot filled with water, adding more when necessary so as to keep well covered
all the time until done; when done, take out and set away to cool, but do not
skin till needed for the table.--Mrs. Jas. Henderson, Marysville.
BRINE FOR BEEF. --To one hundred pounds beef, take eight pounds salt, five of
sugar or five pints molasses, (Orleans best, but any good will do), two ounces
soda, one ounce saltpeter, four gallons water, or enough to cover the meat. Mix
part of the salt and sugar together, rub each piece and place it in the barrel,
having covered the bottom with salt. When the meat is all in, put the remainder
of salt and sugar in the water. Dissolve the soda and saltpeter in hot water,
add it to the brine and pour over the meat; place a board on top of meat, with a
weight sufficient to keep it under the brine. Let the pieces intended for dried
beef remain in the brine for three weeks, take out, place in a tub, cover with
water, let stand over night, string and dry. When dried put in paper sacks, tie
up tightly, and hang in a cool, dry, dark place, or put in an empty flour
barrel, and cover closely.
When hams and shoulders are smoked, sprinkle with ground black pepper, and put
away in the same manner. Boil brine, skim well, let cool, and pour over the bony
pieces left. These are good boiled and eaten either hot or
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