Cassell's dictionary of cookery

Welsh Ale, Strong.— Boil eighty-two gallons of river water an hour, and when the steam has subsided pour it upon twelve bushels of prime newly-ground malt ; cover close, and when it has infused one hour mash up for twenty minutes, and let it stand two hours longer. Pour two gallons of boiling -^yater on nine pounds of the best Kent hops, cover close, and let it stand an hour ; then put it into the tub, and run the wort upon it. Stir well, and boil all together two hours, or more if you choose, but this is long enough for all purposes ; add two or three handfuls of table-salt at the last, and when cool enough strain the wort into your cooler, and work it with good fresh yeast. Cover with cloths if the weather is cold, and in three days fill your hogshead ; and putting the bung on lightly, or covering with paper and a slate, let it work out. FiU up the cask night and morning ; and when femienta- tion has ceased dry two pounds of the spent hops before the fire gradually, and put nearly two- thu'ds of them into the ale. Bung up weU, and keep it three years, it will then be fit to drink ; and the latter part, if carefully bottled, will be admirable in two years more. "This recipe," says Mr. Eobinson, " is from the original of a respectable woman, who during a long series of years was accounted the best brewer in North Wales. She preferred March to brew in, unless the weather was severe, to October." Welsh Beef. — A round of beef prepared in this way will keep for two months in cold weather, and constitute a good standing dish. If the quantity for which the recipe is written is too large, a small roimd weighing eighteen or twenty pounds may be taken, or a part of a round of the weight that is required, and cooked in the same waj-. Half a round might lie in the salt ten days or a fortnight, instead of three weeks. Take a round of beef weighing from twenty-five to thirty pounds, rub two ounces of saltpetre into it, and let it lie for an hour. Eub it well with a powder made of one pound of common salt, one ounce of white pcpjier, one ounce of moist sugar, one nutmeg grated, a quarter of an ounce of pounded mace, and a quarter of an ounce of pounded cloves. Lay the meat in a pickling-pan, rub the ingredients into it, and turn and rub them every day for three weeks. Wash the moat in cold water, and let it dry. Skewer it into a round form, and bind with tape. Put it into an earthen pan with plenty of chopped suet under and over it, pour a cupful of water or stock round it, cover the vessel with a coarse paste of flour knd water, and bake the beef in a moderate oven till tender. Pour off the gravy, and let the beef stand till cold. This gra^y will when strained form an excellent foundation for soup. The beef will have a much better appearance if it is pressed under a heavy weight for some hours after being taken from the oven, and brushed over twice with liquid glaze. The glaze may be made of any strong clear gravj^ boiled quickly until it thickens when dropped from the spoon ; or a small quantity may be bought of the grocer, dissolved in the usual WEL ( 1107 ) YiTES way, and used. Time to bake the beef, six to eight hours, or a quarter of an hour to the pound. Probable cost, beef, lOd. or lid. per 230und.