No. 6.
TO COOK SALT BEEF OR PORK.
Put the meat, cut in pieces of from 3 to 4 lbs., to soak the night before; in the morning wash in fresh water, and squeeze well with the hands to extract the salt; after which, put in your kettle with a pint of water to each pound, and boil from 2 to 3 hours.
No. 7.
SALT BEEF OR PORK, WITH MASHED BEANS, FOR ONE HUNDRED MEN.
Put in two vessels 37½ lbs. meat each; divide 24 lbs. beans in four pudding cloths, loosely tied; putting to boil at the same time as your meat, in sufficient water; let all boil gently for two hours; take out the meat and beans; put all the meat into one boiler, and remove the liquor from the other; into which turn out the beans; add to them two teaspoonfuls of pepper, a pound of fat, and with the wooden spatular mash the beans, and serve with the meat. Six sliced onions fried and added improves the dish.
[Note.—In cooking all kinds of meat, be careful to preserve the grease, which can be easily done by putting the liquor in which it is boiled, by till it cools; then skim off and place in a clean covered vessel. It is an excellent substitute for butter; is useful for cooking purposes, and will burn in a common lamp or tin plate with a piece of old cotton twisted up for a wick.]