Page:Mrs Beeton's Book of Household Management.djvu/605

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Ingredients.—14 or 16 lb. of round of beef. For the brine 1 lb. of coarse salt, ½ a lb. of coarse brown sugar, ½ an oz. of saltpetre.

Method.—Mix the salt, sugar and saltpetre together, and rub the mixture well into the meat. Keep it in an earthenware pan, turn twice a week for 3 weeks, then drain and bind into shape with strong tape. The meat may be at once cooked, or, if preferred, it may be hung in a kitchen, in which a fire is constantly kept, for 3 weeks. Pork, hams and bacon may be similarly treated, but will require double the quantity of brine, and after being hung for 3 weeks they should be either smokedried or placed in tubs filled with dry oat-rusks.

Time.—3 weeks in the brine, 3 weeks hung. Average Cost, 8d. to 10d. per lb. Seasonable at an time.

Ingredients.—Cooked ox-tongue. To each lb. allow 3 ozs. of butter, powdered mace, cloves, nutmeg, cayenne.

Method.—Chop the tongue finely, then pound it well in a mortar, gradually adding clarified butter, and the above flavourings until the whole is reduced to a moist smooth paste. Rub through a fine sieve, press into pots, and cover with the remainder of the clarified butter.

Ingredients.—½ a lb. of paste, ¼ of a lb. of raw lean beef cut into dice, ¼ of a lb. of parboiled potatoes cut into dice, 1 very small onion cooked and finely-chopped, pepper and salt, gravy or water.

Method.—Make the paste as directed, roll it out, keeping it as round as possible. Mix the meat, potato and onion together, season well, and moisten with 2 or 3 tablespoonfuls of gravy or water. Place the