Be careful to roast veal of a fine brown colour. I fa lar<Te
joint, hare a good fire ; if small, a little brisk fire. If a fillet
or loin, be sure to paper the fat, that you lose as little of that
as possible: lay it at some distance from the fire, till it is
soaked ; then lay it near the fire. When you lay it down,
ba9te it well with good butter ; and when it is nearly done
enough, baste it again, and dredge it with a little flour.
The breast must be roasted with the caul✪ To Roast Veal on, till it is done
enough. Skewer the sweetbread on the back side of the
brea9t. When it is nigh done enough, take off the caul,
baste it, and dredge it with a little flour. Veal takes much
about the same time in roasting as pork.
To Salt Beef.
Great attention is requisite in salting meat; and in the
country, where large quantities are cured, the following me¬
thods will be found excellent: —
To Salt Beef or Pork for immediate use.
The piece should not weigh more than five or six pounds.
Salt it thoroughly.✪ To Salt Beef or Pork for Immediate Use Just before you put it into the pot, take
a coarse cloth, flour it well, put the meat into it, fold it up
close, and put it into the boiling water. Boil it as long as
other salt meat of the same size, and it will be as salt as if
done five or six days.
To Salt Beef red, and hang to dry.
Take a piece of beef with as little bone as possible (the
flank is the most proper), sprinkle it, and let it drain a day ;
then rub it with common salt, saltpetre, and bay salt, but
7
only a small proportion of saltpetre ; add a few grains of
cochineal, all in fine powder; a little of the coarsest sugar
may be added to the salt ; rub the pickle every day into the
meat for a week, only turn it the remainder, sixteen days are
sufficient, drain it from the pickle, and let it be smoked for
five days. To twelve pounds of beef the proportion of com¬
mon salt is one pound.
To Preserve Beef, Mutton, Sfc.for a length of time with¬
out salt.
After well examining and wiping the meat, put it into a
pan, and pour a deal of treacle over it, in which turn it
daily, observing every part partakes of the treacle; cover and
tie a cloth over the pan ; keep in a cool place ; when it be
used, wash it well.
To Slew Beef, when under done.
Put it into a pot with a quart of water, one pint of small
beer, some salt, three or four spoonfuls of vinegar, two of
ketchup, a bunch of herbs of various kinds, such as parsley,
thyme, basil, savoury, penny royal, marjoram, knotted
marjoram, and a leaf or two of sage, onions, cloves, and
cayenne; cover it close, and simmer till quite tender ; when
done, lay in a deep dish ; thicken part of the gravy with flour
and butter, and pour over the beef.
To Collar Beef
Choose the thin end of the flank of fine mellow beef, not
too fat ; lay it into a dish with salt and saltpetre ; turn and
rub it every day for a week, and keep it cool ; then take
out all bone and gristle, remove the skin of the inside
part, and cover it thick with the following seasoning cut
small : — A large handful of parsley, the same of sage, some
8
✪ To Salt Beef Red, and Hang to Dry
Page 2 · 4 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Be careful to roast veal of a fine brown colour. If a large joint, hare a good fire ; if small, a little brisk fire. If a fillet or loin, be sure to paper the fat, that you lose as little of that as possible: lay it at some distance from the fire, till it is soaked ; then lay it near the fire. When you lay it down, baste it well with good butter ; and when it is nearly done enough, baste it again, and dredge it with a little flour. The breast must be roasted with the caul on, till it is done enough. Skewer the sweetbread on the back side of the breast. When it is nigh done enough, take off the caul, baste it, and dredge it with a little flour. Veal takes much about the same time in roasting as pork.
To Salt Beef.
Great attention is requisite in salting meat; and in the country, where large quantities are cured, the following me¬ thods will be found excellent: —
To Salt Beef or Pork for immediate use.
The piece should not weigh more than five or six pounds. Salt it thoroughly. Just before you put it into the pot, take a coarse cloth, flour it well, put the meat into it, fold it up close, and put it into the boiling water. Boil it as long as other salt meat of the same size, and it will be as salt as if done five or six days.
To Salt Beef red, and hang to dry.
Take a piece of beef with as little bone as possible (the flank is the 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 saltpetre ; add a few grains of cochineal, all in fine powder; a little of the coarsest sugar may be added to the salt ; rub the pickle every day into the meat for a week, only turn it the remainder, sixteen days are sufficient, drain it from the pickle, and let it be smoked for five days. To twelve pounds of beef the proportion of com¬ mon salt is one pound.
To Preserve Beef, Mutton, Sfc.for a length of time with¬ out salt.
After well examining and wiping the meat, put it into a pan, and pour a deal of treacle over it, in which turn it daily, observing every part partakes of the treacle; cover and tie a cloth over the pan ; keep in a cool place ; when it be used, wash it well.
To Slew Beef, when under done.
Put it into a pot with a quart of water, one pint of small beer, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of herbs of various kinds, such as parsley, thyme, basil, savoury, penny royal, marjoram, knotted marjoram, and a leaf or two of sage, onions, cloves, and cayenne; cover it close, and simmer till quite tender ; when done, lay in a deep dish ; thicken part of the gravy with flour and butter, and pour over the beef.
To Collar Beef
Choose the thin end of the flank of fine mellow beef, not too fat ; lay it into a dish with salt and saltpetre ; turn and rub it every day for a week, and keep it cool ; then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small : — A large handful of parsley, the same of sage, some
Records on this page
To Roast VealTo Salt Beef or Pork for Immediate UseTo Salt Beef Red, and Hang to DryFricassee of Cold Roast Beef