One bay leaf,
One-half teaspoon of saltpeter.
Bring to a boil and cool. Place the meat in a china bowl or a wooden bucket and pour the brine over it. Now place a plate on top of the meat and weigh down with an old flatiron and heavy stone. Turn the meat every other day.
This meat will keep for one week. This method is suitable for mutton, beef or pork. For lamb or chicken place in a saucepan and add
One-half carrot,
One onion,
Sufficient boiling water to partially cover same.
Cook, keeping pan closely covered, for ten minutes to the pound. Cool before placing in the ice box. If it is necessary to keep the meat only until the next day, mince fine two onions and add
Four tablespoons of salt,
One tablespoon of pepper.