BEEF, to Salt, Dutch way. — Take a lean piece of beef ; rub it well with treacle or brown sugar, and let it be turned often. In three days wipe it, and salt it with common salt and salt- petre beaten fine ; rub these well in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a large weight ; hang it to dry in a wood-smoke, but turn it upside down every day. BEEF or PORK to Salt for immediate use. — The piece should not weigh more than five or six pounds. Salt it very thoroughly just before you put it into a ppt ; take a coarse cloth, flour it well, put the meat in, and fold it close. Put it into a pot of boiling water, and boil it as long as you would any other salt beef of the same size, and it will be as salt as if done four or five days. BEEF, to Salt red. — Choose a piece of beef with as little bone as you can (the flank is most proper, ) sprinkle it, and let it drain a day ; then rub it with common salt, saltpetre, and bay- salt ; but only a small proportion of the saltpetre, and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. It will be excellent in eight days. In sixteen drain it from the pickle ; and let it be smoked at the oven-mouth when heated with wood, or send it to the baker's. A few days will smoke it. A little of the coarsest sugar may be added to the salt. It eats well, boiled tender with greens or carrots. If to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot, put it under a press. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months, — ready for serving on bread and butter. BEEF, called Sanders, to dress. — Mince beef, or mutton, small with onion, pepper, and salt ; add a little gravy ; put it into scallop-shells, or D BEE 5° BEE saucers, making them three-parts full, and fill them up with potatoes, mashed with a little cream ; put a bit of butter on the top, and brown them in an oven, or before the fire. BEEF SAUSAGES.— Take 2 lbs. of nice lean tender beef, and one pound of beef suet. Cut and chop them fine. Mix powdered sage and sweet herbs with the meat. Season pretty high with pepper, salt, nutmeg, &c. ; also the finely shred rind of a small lemon✪ Beef Sausages. Skins may be dispensed with, if they be rolled well in a beaten egg, fried in hot butter, and rolled about in the pan. BEEF, SIRLOIN, to Force.— Split it ; cut off the skin and fat ; bone it ; chop the meat fine with beaten mace, shalots, an anchovy, half a pint of port, pepper and salt ; lay the bones, fat, and skin on ; skewer and pepper it well. Serve with sauce made of port wine, shalot, anchovy, and horseradish. BEEF, Sirloin, to £>ress. — Cut out all the meat and fat in little pieces as thick as your finger, and two inches long ; dredge it with flour ; and fry in butter, of a nice brown ; drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. Do not let it boil on any account. Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.

AI-modernized reading of the original text

BEEF, to Salt, Dutch way. — Take a lean piece of beef ; rub it well with treacle or brown sugar, and let it be turned often. In three days wipe it, and salt it with common salt and saltpetre beaten fine ; rub these well in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a large weight ; hang it to dry in a wood-smoke, but turn it upside down every day. BEEF or PORK to Salt for immediate use. — The piece should not weigh more than five or six pounds. Salt it very thoroughly just before you put it into a pot ; take a coarse cloth, flour it well, put the meat in, and fold it close. Put it into a pot of boiling water, and boil it as long as you would any other salt beef of the same size, and it will be as salt as if done four or five days. BEEF, to Salt red. — Choose a piece of beef with as little bone as you can (the flank is most proper, ) sprinkle it, and let it drain a day ; then rub it with common salt, saltpetre, and baysalt ; but only a small proportion of the saltpetre, and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. It will be excellent in eight days. In sixteen drain it from the pickle ; and let it be smoked at the oven-mouth when heated with wood, or send it to the baker's. A few days will smoke it. A little of the coarsest sugar may be added to the salt. It eats well, boiled tender with greens or carrots. If to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot, put it under a press. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months, — ready for serving on bread and butter. BEEF, called Sanders, to dress. — Mince beef, or mutton, small with onion, pepper, and salt ; add a little gravy ; put it into scallop-shells, or D BEE 5° BEE saucers, making them three-parts full, and fill them up with potatoes, mashed with a little cream ; put a bit of butter on the top, and brown them in an oven, or before the fire. BEEF SAUSAGES.— Take 2 lbs. of nice lean tender beef, and one pound of beef suet. Cut and chop them fine. Mix powdered sage and sweet herbs with the meat. Season pretty high with pepper, salt, nutmeg, &c. ; also the finely shred rind of a small lemon. Skins may be dispensed with, if they be rolled well in a beaten egg, fried in hot butter, and rolled about in the pan. BEEF, SIRLOIN, to Force.— Split it ; cut off the skin and fat ; bone it ; chop the meat fine with beaten mace, shalots, an anchovy, half a pint of port, pepper and salt ; lay the bones, fat, and skin on ; skewer and pepper it well. Serve with sauce made of port wine, shalot, anchovy, and horseradish. BEEF, Sirloin, to £>ress. — Cut out all the meat and fat in little pieces as thick as your finger, and two inches long ; dredge it with flour ; and fry in butter, of a nice brown ; drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. Do not let it boil on any account. Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.

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