Artificial Preparations Of Meat, Fish. Etc, For Dressing, Salting, Drying, Etc

By the phrase "artificial preparations of meat," we allude to those things which, before dressing, have to undergo the processes of salt ing, drying, smoking, pickling, etc. Before these meats can be cooked they must be prepared, and we, therefore, think it right (if for nothing else but the sake of order), to deviate from the line of pro ceeding of our predecessors, and to give directions for such preparations previous to the recipes for cooking them. It is impossible, for instance, to dress salt meat before it is salted.

378. Tongues, Chines, Chops, Etc

The pickle first given in 376 will answer for tongues, &.c. A neat's tongue will take a fortnight to pickle, a calf's or hog's tongue eight or ten days, a small chine ten days, or not more than a fortnight; a large one, nearly three weeks.

379. Mutton Hams

The following is a good pickle for mutton hams and tongues of all kinds. Take equal parts of common salt, bay salt, and coarse sugar; to every pound of this mixture add of saltpetre and sal prunel one ounce each, and of black pepper, allspice, juniper berries, and coriander seed, half an ounce each; bruise or grind altogether, and dry before the fire; apply this mixture hot.

380. Hung Or Dutch Beef

Hang a fine tender round of beef, or the silver part only, for three or four days, or as long as the weather will allow; then rub it well with the coarsest sugar (about a pound will do,) two or three times a day, for three or four days. The sugar having thoroughly penetrated the meat, wipe it dry, and apply the following mixture: Four ounces each of common salt and bay salt, two ounces each of saltpetre and sal prunel, one ounce each of black pepper and allspice. Rub them well in every day for a fortnight; then roll up the beef tight, and bind or sew it in a coarse cloth, and smoke it. (See 381, etc.) Boil a part as it may be wanted, press it with a heavy weight till cold, when it may be grated for sandwiches. It will keep a long time.

On The Use Of Acids In Dressing Food

On perusing our work previous to going to press, we do not think that we have dealt sufficiently on the use of vinegar in dressing food. Of pyroligneous acid in the preservation and curing of meats, we have treated prelty largely. In all stews, and most made dishes, the flavour is much improved, and we think the food rendered more digestible, by the moderate use or vinegar: we recommend, however, none but the best vinegar, which ought to be applied to the meat previous to its being put in the stew-pan. We will give for example the following receipt for

410. Cauliflowers

Take off the outer leaves; round such as are young, leave just one leaf; put them with some salt into boiling water; boil according to size, from fifteen to twenty minutes; try the stalk with a fork; when the stalk feels tender, and the fork is easily withdrawn, the flower is done; take up instantly, with a wire ladle. Both brocoli and cauliflower, unless boiled till they are tender, are neither pleasant to the taste, nor wholesome to the body; but overboiling will break and spoil them. Sauce, melted butter.