844.—BEEF, PICKLE FOR.
Ingredients.—4 quarts of cold water, 1 lb. of common salt, 6 ozs. of brown sugar, ¾ of an oz. of saltpetre.
Method.—Boil the above ingredients together for 10 minutes, skimming frequently. Strain into an earthenware vessel; when cold, put in the meat, and let it remain in the pickle for 10 days. If not completely immersed, it must be turned every day.
845.—BEEF, PRESSED.
Ingredients.—Brisket of beef salted according to recipe 844, 1 onion, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, glaze.
Method.—Wash the beef well in cold water, put it into a saucepan with sufficient warm water to cover it, boil up, skim well, add the prepared and sliced vegetables, bouquet-garni, and peppercorns, and simmer gently until the bones can be easily removed. Take the meat out of the saucepan, and having removed the bones, press it between 2 boards or dishes until cold. Brush over with glaze before serving.
846.—BEEF, DRY PICKLE FOR.
Ingredients.—1 lb. of common salt, 2 ozs. of brown sugar, ¾ of an oz. of saltpetre, ½ a teaspoonful of ground black pepper.
Method.—Pound the above ingredients in a mortar until reduced to a fine powder. Rub them well into the meat, which must be turned and rubbed every day for 7 or 8 days, or until it is sufficiently salt.
Note.—Before applying dry pickling or salting ingredients, it is as well to rub the meat all over with common salt, and allow it to drain for 24 hours.
847.—BEEF, SPICED.
Ingredients.—10 or 12 lb. of pickled beef (see recipe No. 844), 1 dessertspoonful of black pepper, ½ a teaspoonful of ginger, 1 saltspoonful of powdered cloves, 1 saltspoonful of grated nutmeg, ½ a saltspoonful of ground mace, 1 glass of claret or port wine.
Method.—Drain the beef from the pickle, mix together the above ingredients (except the wine), and sprinkle them over the entire surface of the meat, which must then be rolled, bound, and skewered into a good shape. Put the meat into an earthenware stewpot with a lid, pour over it the wine, cover the top of the vessel with 2 or 3 thicknesses of greased paper, and put on the lid. As no other liquid than the wine is added, it is absolutely necessary that the steam generated should be kept within the vessel, and for this purpose the lid is frequently covered with a paste of flour and water. The meat should be cooked
