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Classic
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page 25
soak, the night before they are to be used. In boiling, it is absolutely
necessary to have a large quantity of water to put the beef in while the water
is cold, to boil steadily, skimming the pot, until the bones are ready to fall
out; and, if a tongue, till the skin peels off with perfect ease: the skin must
also be taken from the beef. The housekeeper who will buy good ox beef, and
follow these directions exactly, may be assured of always having delicious beef
on her table. Ancient prejudice has established a notion, that meat killed in
the decrease of the moon, will draw up when cooked. The true cause of this
shrinking, may be found in the old age of the animal, or in its diseased state,
at the time of killing. The best age is from three to five years.
Few persons are aware of the injury they sustain, by eating the flesh of
diseased animals. None but the Jewish butchers, who are paid exclusively for it,
attend to this important circumstance. The best rule for judging that I have
been able to discover, is the colour of the fat. When the fat of beef is a high
shade of yellow, I reject it. If the fat of veal, mutton, lamb or pork, have the
slightest tinge of yellow. I avoid it as diseased. The same rule holds good when
applied to poultry.
TO CORN BEEF IN HOT WEATHER.
TAKE a piece of thin brisket or plate, cut out the ribs nicely, rub it on both
sides well with two large spoonsful of pounded saltpetre; pour on it a gill of
molasses and a quart of salt; rub them both in; put it in a vessel just large
enough to hold it, but not tight, for the bloody brine must run off as it makes,
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