Myra's cookery book

3 oz. Melt in a frying pan. 8... Fry the cakes a nice brown and serve very hot. Note.— The last four receipts are taken from a Cookery Book of the last Century. B B 2 MYRA'S COOKERY BOOK. 404 SECTION XXI.— PICKLES. l.-PICKLE FOR BOILED BEEF. Order. Ingredients. Quantities. Method. I... Brown sugar i\h. ... Coarse sugar is best. 2... Saltpetre I oz. Powder fine, and mix with the sugar. 3--- Rub the beef well with these at intervals, for two days. 4... Salt 1 lb. ... Dry well, beat, and add to the pickle. 5... ... Rub well into all parts of the meat for three weeks. 6... ... Before boiling the beef wash off the salt. 7- This is sufficient for 20 lbs. of beef, either the round, the brisket, cr the aitch bone. 2.-PICKLE FOR BEEF. Order. Ingredients. Quantities. Method. I... Cold water ... 2 gallons Put in a large saucepan. 2... Brown sugar 2 lbs. Add. 3-- Bay salt 2 lbs. Add. 4... Common salt 2 lbs. Add. 5... Saltpetre 4 lb. ... Add. 6... Sal prunella ... I lb. ... Add. 7... Boil gently, and skim as the scum rises. 8... ••• ••• • •• • • • When cold put in the beef, and rub well every day for 10 or 15 days. PICKLES. 405 3.-PICKLE FOR BEEF, HAM, AND TONGUES. Order. Ingredients. Quantities. Method. I... Water 3 gallons Put in a saucepan. 2... Common salt 6 lbs. Add. 3- Bay salt 2 lbs. Add. 4... Loaf sugar ... 2 lbs. Add. 5-” Saltpetre 2 OZ. Add. 6... ... ... Boil over a slow fire, and skim carefully. 7... Sait !!'. ... Let it get cold before using. 8... ... Rub over the meat, and let it drain for 24 hours. 9... ... ... Put it in the brine, and cover well. 10... Leave the meat in pickle one or two weeks, according to taste. 4.-HAMBURGH PICKLE FOR BEEF, &c. Order. Ingredients. Quantities. Method. I... Water 2 gallons Put in a saucepan. 2... Bay salt 3 lbs. ... Add. Coarse sugar 2 lbs. Add. 4... Salt petre 2 OZ. Add. 5... Black pepper 2 oz. Bruise, tie in muslin, and add. 6... ... Boil all together for 20 minutes. 7... ... 1 ake off the scum as it rises. 8... ... ... Pour into a deep earthen pan and let it stand till cold. 9... Put in the meat, and see that it is entirely covered by the pickle. Leave it in a fortnight, turning it in the brine occasionally. 10... ... ... Good for beef, ham, and tongues. 4o6 MYRA'S COOKERY BOOK. 5.-SWEET PICKLE FOR BACON AND HAMS. Order. Ingredients. Quantities. Method. I... Ham 16 lbs. ... Put in a large pan. 2.,, Saltpetre 2 OZ. 3”' Common salt i lb. ... 4... Bay salt ilb. ... 5... Sal prunella... I OZ. 6... Coarse sugar ilb. ... 7... Allspice 2 OZ. Mix, all well together to form a pickle, and rub the mixture into ground 8... Cayenne I tea- the ham every day for half an Spoon hour. g... Black pepper 2 OZ. 10... Eschalots 2 chopped II... Nutmeg I grated 12... I3- Cloves i OZ. pounded Turn the ham in the pickle every day and baste it. 14... Treacle a lb. ... Pour a thin layer over the ham on the fourth day. 15... Strong beer ... J pint ... Warm and pour over one day after the treacle. 16... ... > • * • • • Leave the ham in pickle 6 or 8 weeks, rubbing it well every day. 17... ... ... ... Drain and dry it thoroughly. 18.. . 19.. . Pepper Flour ... 1 Sprinkle all over the ham. 20... ... ...