To Corn Beef or Pork.
50 pounds meat.
4½ pounds salt.
1½ pounds brown sugar.
½ pound saltpetre.
1 quart molasses.
Mix well, boil and skim. When milk-warm, pour it over the meat with a ladle. The beef must be soaked in clear water and wiped dry, before putting in the brine. It will be ready for use in a few weeks. Should the brine mould, skim and boil again. Keep the meat under the brine.—Mrs. P. W.
To Pickle Tongue.
Rub it well with salt and leave it alone four or five hours; pour off the foul brine; take two ounces saltpetre beaten fine, and rub it all over the tongue; then mix one-quarter of a pound brown sugar and one ounce sal-prunella (the bay salt and sal prunella beat very fine), and rub it well over the tongue. Let it lie in the pickle three or four days; make a brine of one gallon water with common salt strong enough to bear an egg, a half-pound brown sugar, two ounces saltpetre, and one-quarter of a pound bay salt. Boil one quarter of an hour, skimming well; when cold put in the tongue; let it lie in the pickle fourteen days, turning it every day. When ready to use take it out of the pickle, or hang it in wood smoke to dry.—Mrs. A. M. D.
To Corn Beef.