Page:Art of Cookery 1774 edition.djvu/293

Rh TAKE the surloin or flank of beef, or any part you think proper, and lay in as much pump-water as will cover it; put to it four ounces of salt-petre, five or six handfuls of white salt, let it lie in three days, then take it out, and take half an ounce of cloves and mace, one nutmeg, a quarter of an ounce of coriander-seeds, beat these well together, and half an ounce of pepper, strew them upon the inside of the beef, roll it up, and bind it up with coarse tape. Bake it in the same pickle: and when it is baked, take it out, hang it in a net to drain, within the air of the fire three days, and put it into a clean cloth, and hang it up again within the air of the fire; for it must be kept dry, as you do neats tongues.

TAKE a side of salmon, cut off about a handful of the tail, wash your large piece very well, and dry it with a cloth; then wash it over with the yolks of eggs, then make some force-meat with that you cut off the tail, but take care of the skin, and put to it a handful of parboiled oysters, a tail or two of lobster, the yolks of three or four eggs boiled hard, six anchovies, a good handful of sweet-herbs chopped small, a little salt, cloves, mace, nutmeg, pepper, all beat fine, and grated bread. Work all these together into a body, with the yolks of eggs, lay it al over the flexhsy part, and a little more pepper and salt over the salmon; so roll it up into a collar, and bind it with borad tape; then boil it in water, salt, and vinegar, but let the liquor boil first, then put in your collar, a bunch of sweet herbs, sliced ginger and nutmeg. Let it boil, but not too fast. It will take near two hours boiling; and when it is enough, take it up: put it into your sousing pan, and when the pickle is cold, put it to your salmon, and let it stand in it till used. Or you may pot it; after it is boiled, pour clarified butter over it. It will keep longest so; but either way is good. If you pot it, be sure the butter be the nicest you can get. TAKE a lean buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it two or three times, then salt it well with common salt and salt-petre, and let it lie a fortnight, turning it every day; then roll it very strait in a coarse cloth, put it in a