joint of beef, mutton, or venison, may be saved by being wrapped in a cloth and buried, over night, in a hole dug in fresh mould. Neither veal, pork, or lamb should be kept long.
Poultry and game keep for some length of time, if the weather be dry and cold, but if moist or warm, will be more liable to taint, than venison or any kind of meat, except veal. A piece of charcoal put inside of any kind of poultry will greatly assist to preserve it. Poultry should be picked, drawn and cropped. Do not wash, but wipe it clean, and sprinkle the parts most likely to taint with powdered loaf sugar, salt, and pepper. As I should reject the use of all chemical processes, for the preservation of meat, I do not recommend them to others.
Frost has a great effect upon meat, poultry, and game. Some cooks will not be persuaded of the necessity for its being completely thawed before it is put near the fire; yet it neither roasts, boils, nor eats well, unless this be done. If slightly frozen, the meat may be recovered, by being five or six hours in the kitchen; not near the fire. Another method is, to plunge a joint into a tub of cold water, let it remain two or three hours, or even longer, and the ice will appear on the outside. Meat should be cooked immediately after it has been thawed, for it will keep no longer.
If the tastes of all persons were simple and unvitiated, there would be little occasion for the cook's ingenuity to preserve meat after it has begun to putrefy. An objection to meat in that state, does not arise merely from distaste, but from a conviction of its being most unwholesome. There may have been a difference of opinion among the scientific upon this subject: but, it seems now to be generally considered by those who best understand such matters, that when meat has become poisonous to the air, it is no longer good and nutritious food. The fashion of eating meat à la cannibale, or half raw, being happily on the decline, we may now venture to express our dislike to eat things which are half decomposed, without incurring the charge of vulgarity.
SALTING AND CURING MEAT.
The Counties of England differ materially in their modes of curing bacon and pork; but the palm of excellency in
