414 DR. CHASE'S RECIPES. 



Remarks. — This needs no further comment nor explanation. If dona as 

 directed, I will guarantee its safe keeping and juiciness. It takes a little more 

 labor to ensure success with beef than it does with pork, but it pays • for what 

 Is nicer than a piece of corned beef with the "biled dinner" occasionally? 

 Nothing. Some person's like soda in their beef believing it helps to keep the 

 pickle sweet and the beef more tender. The following contains it: 



Dr. Warner's Recipe for Curing 100 Pounds of Beef.— Six 

 qts. salt, 6 lbs. sugar, 6 ozs. soda, 4 ozs. saltpeter. Mix all together, and rub 

 well into the meat, having previously removed the bones. This makes its own 

 brine. 



Remarks. — I should prefer to draw out the blood, over night, as in the 

 next recipe above ; then rub this mixture into the 100 lbs. of beef and keep 

 weighted down, and be sure of success. 



Pressed Beef. — Take any amount you choose of the cheaper pieces of 

 beef, as the neck, say 8 or 10 lbs., and of the flank, or " skirt " pieces, that has 

 some fat, to make it show a marbled appearance when pressed. Let it lay in a 

 weak brine over night; rinse and boil until it will fall to pieces when you 

 attempt to lift it, or from the bones, if any in it, keeping closely covered to 

 retain as much of the flavor as possible; using only water enough to avoid burn- 

 ing, adding boiling water, at any time, if needed. Take up the beef, and when 

 cool chop it finely, skim off all the grease from the liquor; and it is all the bet- 

 ter to add to this liquor, a table-spoonful of good gelatine for each 4 or 5 lbs. of 

 beef, the liquor being boiled down properly, and when the gelatine is dissolved 

 and the liquor quite jelly like, mix it with a little salt and suitable spices (the 

 mixed spices as now kept by most grocers are very good), into the chopped beef 

 and pack in jars, and put a plate upon the top, and at least 15 pounds weight 

 on the plate. When cold it is ready for slicing, for breakfast or tea, and if 

 properly seasoned, is easily digested, is very nourishing as well as economical, 

 and very convenient when in a hurry. It will keep several days, in spring and 

 fall, and a month or so in winter. Garnished with a lemon sliced thin, so a 

 slice can be taken by each guest, gives a zest to ones lagging appetite, although, 

 with this, but few appetites need coaxing. To avoid any possibility of mould- 

 ing, a cloth, two or three thicknesses, wet in salt water, may be pressed upon 

 the top of the jar, after the plate is removed, and against the side when sliced 

 oflf. 



1 . SAUSAGE— AmoTint of Seasoning to Suit Most Tastes. 

 — Pork, 20 lbs., % lean, J^ fat; salt, 6 ozs.; pepper, 1 oz.; sage, 1}4 ozs. 

 DraECTiONS — Chop the meat fine, or grind, if you have a grinder, mash the 

 salt, if lumpy, pepper and sage ground nicely, and all mixed in evenly, and 

 put in cases, or in clean muslin sacks, as you prefer. Muslin works very nicely 

 cut in strips about 10 inches wide and sewed up gives a sack about 3 inches in 

 diameter— cut off about 15 inches long, one end tied, then, they being per- 

 fectly clean, and wet, pack in the sausage meat, and press in with the potato 

 masher, or one made for the purpose, as they need pressmg closely to keep 

 well. Tie the other end, pack closely in a jar, or firkin, and cover with a weak 



