Mode.—Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks.
Time.—2 or 3 weeks to remain in the brine; to be hung 3 weeks.
Seasonable at any time.
Note.—The meat may be boiled fresh from this pickle, instead of smoking it.
BEEP RAGOUT (Cold Meat Cookery).
656. INGREDIENTS.—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; 1/2 pint of boiling water, 3 tablespoonfuls of gravy.
Mode.—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
Time.—2 hours. Average cost, exclusive of the meat, 4d.
Seasonable at any time.