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Classic
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page 173
hours, according to size. Beef cured in this way will make a nice relish, when
thinly sliced and eaten cold, for breakfast or tea, or put between slices of
bread and butter for lunch; it will keep for several weeks,--and persons of
delicate stomachs can sometimes relish a thin slice, eaten cold, when they
cannot retain hot or rich food.
This receipt will answer for all parts of the beef, to be boiled for the dinner
table through the summer.
To Cure Beef.
Make a pickle of six quarts of salt, six gallons of water, half a pound of
saltpetre, and three of sugar, or half a gallon of molasses; pack the beef in a
barrel, with fine and coarse salt mixed; when the pickle is cold, pour it over,
and put a weight on the top; let it stay two weeks, when you can hang it up and
smoke it, to boil through the summer; or boil the pickle over again, and leave
it in till you want to use it: this is for two hundred pounds.
A New Method of Curing Beef.
Take six gallons of water, nine pounds of salt, (fine and coarse mixed,) three
pounds of sugar, one quart of molasses, three ounces of saltpetre, and one ounce
of pearl-ash or salæratus; boil and skim it well, and let it stand till
entirely cold, when pour it on beef that has been sprinkled with salt for
several days. You can boil of this beef from the brine all winter, or hang it
up, and smoke it with your bacon.
To Cure a Dozen Tongues.
Soak the tongues an hour in a tub of cold water to extract the blood, and cut
off most of the root; mix
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