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Classic
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page 165
off the mold, if any. Then place the vessel in a cold room to be kept over the
winter, a smaller weight is then placed on the top.
To salt down beef.
Cut a piece of the loin in two, cut out the bones and trim the beef into a nice
shape. Then rub into it sugar and saltpeter and immediately thereafter with
common salt. Let it rest a day; meanwhile prepare a brine of a gallon well water
and 3 handfuls salt, skimming well while it is boiling. When cold pour it on the
beef, which is turned every other day, in case the brine does not cover it. This
beef can be cooked two weeks later.
To dry pears.
Scald large pears, peel them and cut them lengthwise; then put them in an oven
to dry slowly. Next boil the peelings until the substance is out; strain and
boil the juice into a syrup.
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