Is as Plutarch calls it, sauce for sauce.

Common salt is more relishing than basket salt; it should be prepared for the table by diving it in a Dutch oven before the fire; then put it on a clean paper, and roll it with a rolling pin; if you pound it in a mortar till it is quite fine, it will look as well as basket salt.

*** Select for table-use the lumps of salt.


Your salt-box must have a close cover, and be kept in a dry place.

Salt, Spiced

Take four drachms of grated nutmeg, the same of cloves, two of white pepper, two of allspice, two of mace, two of bay-leaf, two of basil, and two of thyme (these three latter articles should be dried in an oven). Put these all into a mortar, and pound them to an impalpable powder, and sift it. Take a pound of fine white salt, dry it thoroughly in an oven, or stove, pound it as fine as possible; sift, and mix with it an ounce of the above mentioned spices; amalgamate them thor- oughly, keep the spiced salt in a tin box, which will shut perfectly close. Use it in the following proportion: four drachms to a pound of boned veal.

Salting Meat

In the summer season, especially, meat is frequently spoiled by the cook forgetting to take out the kernels; one in the udder of a round of beef, in the fat in the middle of the round, those; about the thick end of the flank, &c: if these are not taken out, all the salt in the world will not keep the meat.

The art of salting meat is to rub in the salt thoroughly and evenly into every part, and to fill all the holes full of salt where the kernels were taken out, and where the butch- er's skewers were.

A round of beef of 25 pounds will take a pound and a half of salt to be rubbed in all at first, and requires to be turned and rubbed every day with the brine; it will be ready , for dressing in four or five days, if you do not wish it very salt.

In summer, the sooner meat is salted after it is killed, the better; and care must be taken to defend it from the flies.

In winter, it will eat the shorter and tenderer, if kept a few days (according to the temperature of the weather) until its fibre has become short and tender, as these changes do not take place after it has been acted upon by the salt.

In frosty weather, take care the meat is not frozen, and warm the salt in a frying-pan. The extremes of heat and cold are equally unfavorable for the process of salting. In the former, the meat changes before the salt can affect it: in the latter, it is so hardened, and its juices are so congealed, that the salt cannot penetrate it.

If you wish it red, rub it first with saltpetre, in the proportion of half an ounce, and the like quantity of moist sugar, to a pound of common salt.

You may impregnate meat with a very agreeable vegetable flavor, by pounding some sweet herbs, and an onion with the salt. You may make it still more relishing by adding a little zest or savory spice.