BEEF. 81 



kept covered with the pickle by great weights or stones, and 

 excluded from the air by a wooden cover, or boards nailed 

 closely together. 



Pickle for Beef. 



Take four gallons of water, to which add one pound and a 

 half of sugar, five ounces of saltpetre, and six pounds of salt. 

 Put the whole into a clean pot, and let it boil ; take off the 

 scum constantly as it rises, remove the pot from the fire 

 when the liquor looks clear, and when cold cover your meat 

 with it. 



Another. 



To six gallons of water, put six quarts of Liverpool and 

 Bay salt, three pounds of brown sugar, three ounces of salt- 

 petre, one ounce of pearlash, and one gallon of molasses. 

 Proceed as above. 



A salted round of beef, containing seventeen or eighteen 

 pounds, requires to simmer slowly at least four hours. 

 Brisket, of nine or ten pounds, should be boiled slowly, or 

 simmered for three hours. 



Where a round or rump of beef is to be cured alone, it is 

 frequently rubbed with mixed salts and spices, and basted 

 with the brine every day for five or six weeks ; and it may 

 be taken out and dried or boiled out of this" pickle. 



TONGUES. 



Tongues are cured in the same way. Bacon pickle, where 

 it has been nicely prepared, will cure tongues after the hams 

 have been removed. 



Tongues salted and dried are steeped in a weak brine, 

 washed out, and rubbed with salt by the hand. Allow them 

 to remain twenty-four hours in the salt, then wipe with a 

 damp cloth, and rub again with salt and brown sugar. 

 Cover them with pickle for a fortnight ; take them out, wipe 

 them, rub them with bran, and make a hole through the root ; 



