1903 The still-room by C. Roundell

Pickling Meat

for two days, when it will have become perfectly cold and firm. Take off the webbing, and the beef will be ready for eating. Welsh Beef. — Rub two ounces of saltpetre into a round of beef ; let it rest an hour, and then rub it with equal parts of pepper, salt, and allspice. Keep the beef in the brine which this will make for fifteen days, turning and rubbing it every day. Then put the beef into a large earthenware round pan, first coating the bottom of the pan with a layer of suet. Put another layer of suet over the top of the beef, and then cover the pan with a coarse paste of flour and water. Bake in a slow oven for eight hours, then pour off any gravy, and let the beef get cold before it is taken out of the pan. To 771 a ke Sausages. — Sausages are generally put into the thoroughly cleaned skins of the intestine of the But they are sometimes preferred without Take two pounds of fresh pork, using both fat and lean in equal proportions, but avoiding the coarse fat from the inside of the pig. Mince the pork as finely as possible, and then pass it twice through the mincing machine. Blanch and mince two dessert-spoonfuls of sage, add four ounces of freshly made bread-crumbs, and season with pepper and a dust of salt. Mix all thoroughly together, and keep the sausage-meat in a cool place. When wanted do not use skins, but form the sausage-meat into small round cakes three-quarters 25 pig. this covering.