Salt Beef

To salt beef for immediate use, common salt, previously well dried at the fire, is better than any other pickle. The kernels should be carefully extracted, then sprinkle the meat well with salt, and six hours afterwards hang it up to drain. After it has drained, rub it thoroughly in every part with salt, and lay it in a salting-tub. Cover it over with a cloth saturated with the brine, and then with the cover, which should fit close to the tub. It must be turned and rubbed every day with the brine. A round of beef, of twenty-five pounds' weight, will require one and a half pound of salt, to be all rubbed in at first. Turned and rubbed every day, if not wished very salt, it may be eaten in four or five days. If you wish it red, rub it first with saltpetre, in the proportion of half an ounce and the same quantity of moist sugar to one pound of common salt.

Baked Round Of Beef

If about fifteen pounds, hang it two or three days; then rub in, being previously well pounded together, three ounces of saltpetre, one ounce of moist sugar, a quarter of an ounce each of black pepper, allspice, cloves, and mace, and a nutmeg grated, some minced sweet and savory herbs, and three quarters of a pound of common salt. The bone should be taken out, and it should be turned and rubbed every day for a fortnight. When you dress it, put it into a pan with a quart of water; cover the meat with three pounds of suet, shredded rather thick, and an ounce or two minced small; then cover the whole with a flour crust to the brim of the pan, and bake in a moderate oven six hours.

How To Boil Beef

The slower it is done the better; if boiled too quick at first, no art afterwards can make it tender. Half a round, of about fifteen pounds' weight, will take about three hours. Put plenty of cold water in with it, and carefully remove the scum as it rises. Let it boil till no more comes, then set the boiler on one side of the fire, and keep it simmering slowly till done.

Sportsman's Beef

Take a large round of beef, three ounces and a half of saltpetre, one ounce of allspice, and a good pinch of cayenne pepper; rub it well in, and let it stand twenty-four hours. Then rub in thoroughly several handfuls of salt. Put it by for ten days, turning and rubbing in the salt every day. Then put it into a pan, with four pounds of shred beef-suet, dredge it lightly with flour, and bake in a slow oven for four or five hours according to the size. This will keep good in moderate weather as long as any remains of it.

Beef Bouilli

Take the short ribs of a breast of beef, and put them on to stew with a few turnips, carrots, onions, a head of celery, a clove of garlic, a few slices of leg of beef, a small piece of mutton or veal, and a little spice. Cover it with boiling water, and let it simmer slowly four or five hours, till the meat is as tender as possible. For sauce, take some cullis or good rich gravy, a dessert-spoonful of chili vinegar, four or five gherkins minced fine, a tablespoonful of mushroom ketchup, a little soy, and pepper and salt to your taste. Simmer all together a few minutes. When ready to serve, take the top skin off the bouilli, glaze it with a dark-brown glazing, and serve the sauce under the meat.