|
Classic
Cook Books
< last page | next page >
page 174
together a quarter of a pound of saltpetre, finely powdered, one pound of brown
sugar, and a pint of salt; rub the tongues with this, and put them in a tight
barrel; then make a pickle that will bear an egg, which pour over them; turn
them every three days, and let them stay in the pickle two weeks; then smoke
them two days, and hang them up in a dry place; boil and skim the pickle that
the tongues have been in, and it will do for a round of beef.
Pickle for Two Rounds of Beef.
Cut the rounds in a suitable shape for drying; mix together two pints of salt,
one of molasses, or a pound of sugar, and half a pound of saltpetre; rub them
with this, and pack them in a tight vessel; make a pickle that will bear an egg,
and pour it over; put a weight on the top, and let it lay for ten days, when
take it out, and smoke it two days; hang it up in a dry place; it will be fit to
slice and broil in a week; or cut it very thin, and stew or fry it with butter
and cream.
Legs of mutton may be salted as rounds of beef, and will resemble venison, when
dried and chipped.
In preparing pickle for any kind of meat, observe that one gallon of water will
hold, in solution, a quart of salt and two ounces of saltpetre.
To Corn Beef, Pork or Mutton.
Rub the meat well with salt, and pack it in a tub. If the weather is warm, it
will require a good deal of salt, but no saltpetre.
To Restore Meat that has been kept too long.
When meat has been kept too long in summer, it may be improved by putting it in
sour milk for several
< last page | next page >
Classic
Cook Books
|
