Hashed Beef.
Do the same, only the meat is to be in slices; and you may add a spoonful of walnut liquor or catsup.
Observe, that it is owing to boiling hashes or minces, that they are hard. All sorts of stews, or meat dressed second hand, should only be simmered; and the latter only hot through.
To preserve Suet a twelvemonth.
As soon as it comes in, choose the firmest part, and pick free from skin and veins. In a very nice saucepan, set it at some distance from the fire, that it may melt without frying, or it will taste.
When melted, pour it into a pan of cold water. When in a hard cake, wipe it very dry: fold it in fine paper, and then in a linen bag, and keep in a dry, but not hot place. When used, scrape it fine; and it will make a fine crust, either with or without butter.
Round of Beef,
Should be carefully salted, and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and filleted, to make it quite round. It may be stuffed with parsley, if approved; in which case, the holes to admit it must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight. As soon as it boils, it should be skimmed, and afterwards kept boiling very gently.
To roast Tongue and Udder.
After cleaning the tongue well, salt it with common salt and saltpetre three days; then boil it, and likewise a fine young udder, and some fat to it, till tolerably tender; then tie the thick part of one to the thin part of the other, and roast the tongue and udder together.