ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS.
To three gallons of spring water add six pounds of common salt, two pounds of bay-salt, two pounds of common loaf sugar, and two ounces of saltpetre. Boil these over a gentle fire, and be careful to take off all the scum as it rises: when quite cold it will be fit for use. Rub the meat to be cured, with fine salt, and let it drain for a day in order to free it from the blood; then immerse it in the brine, taking care that every part of it shall be covered. Young pork should not remain more than from three to five days in the pickle; but hams for drying may be left in it for a fortnight at least; tongues will be ready in rather less time. Beef may remain from one week to two, according to its size, and the degree of saltness desired for it. A little experience will soon teach the exact time required for the different kinds of meat. When the pickle has been in use for about three months, boil it up again gently, and take the scum carefully off. Add to it three pounds of common salt, four ounces of sugar, and one of saltpetre: it will remain good for many months.
Water, 3 gallons; common salt, 6 lbs.; bay salt, 2 lbs.; loaf sugar, 2 lbs.; saltpetre, 2 oz.: boil 20 to 30 minutes.
DUTCH, OR HUNG BEEF.
For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar; rub the meat with them in every part, and let it remain for two days, then add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper. Rub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle; rub and turn it daily for a fortnight; drain, and send it to be smoked. When wanted for table, put it into plenty of boiling water, boil it slowly, and press it under a heavy weight while hot. A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham.
Beef, 14 lbs.; saltpetre and coarse sugar, each 2 oz.: 2 days. Bay salt, 1 lb.; common salt, 4 oz.: pepper, 1 oz.: 4 days. Treacle, 1 lb.: 14 days.
Obs.—Three quarters of a pound of coarse sugar may be rubbed into the meat at first, and the treacle may be altogether omitted; cloves and mace, too, may be added in the same proportion as for spiced beef.
COLLARED BEEF.
Only the thinnest part of the flank, or the ribs, which are not so generally used for it, will serve conveniently for collaring. The first of these should be hung in a damp place for a day or two, to soften the outer skin; then rubbed with coarse sugar, and left for a couple of days; when, for eight pounds of the meat, one ounce of saltpetre and half a pound of salt should be added. In ten days it will be fit to dress. The bones and tough inner skin must be removed, and the beef sprinkled thickly on the under side with parsley and other savoury herbs shred small, before it is rolled, which should be done very tightly: it must then be secured with a cloth, and bound as closely as possible with broad tape. It will require nearly or quite five hours of gentle boiling, and should be placed while hot under a weight, or in a press, without having the tape and cloth removed.
Beef, 8 lbs.; sugar, 3 oz.; salt, 8 oz.: 10 days. Boil 5 hours.