Take six or seven pounds of beef without any bones in it and four or five inches thick, (the butchers have it ready cut for this purpose) wash it, wipe it and pound it well. Then lard it with one pound and a half of fat bacon, cut the bacon in slices half an inch thick, take off the skin and cut the bacon wedge shaped, then take a strong sharp pointed knife and make the incisions deep; lard it close on both sides and stick a clove in each piece of bacon. Now take part of the bay leaves out of the pickle, lay in the beef and put the bay leaves on top, the pickle must cover the beef and the kettle must be close covered. When the beef has been in four days turn it, when it has been in eight days take it out and put it into an iron dutch oven with hot water enough to come half way up to the top of the beef, cover the oven and cook it slowly three hours. When it has cooked two hours turn it, brown it on both sides and when it is lifted stir into the gravy half a tablespoonful of browned flour and half a pint of hot water, let it boil a few minutes, stir it up well from the bottom and skim off part of the fat before sending it to table. It is excellent cold, served with the gravy and when chopped up makes nice sandwiches. Mashed potatoes, stewed carrots, parsnips or turnips should be served with spiced beef.
Prepare a fresh beefs tongue in the following manner: Wash it in two waters, trim off the back part and put it into a sauce pan with cold water enough to cover it and boil it two hours.
Then take it out on a platter and take off the skin and cut out the meat from underneath the tongue, Then put it into my spiced pickle for beef and game, and let it remain in it eight days, then take it out and put it into a dutch oven with cold water enough to half cover the tongue and boil it two hours. Keep the oven covered and when it has cooked one hour turn it, then mix one table-spoonful of fresh butter with one tablespoonful of browned flour and put it into a skillet with a small ladle full of the water from the tongue and let it boil until it is as thick as cream, then stir it in with the tongue. When the tongue is done there should be about half a pint of gravy. It is good either warm or cold, is very nice for lunch and makes fine sandwiches.
Take a young fresh beef's tongue and wash it in two waters with a coarse linen cloth, then let clear water run over it and put it into a sauce pan with cold water enough to cover it, and when it begins to boil skim it well, then put in six bay leaves and a teaspoonful of salt, cover the sauce pan and let it cook slowly four hours. When.it has cooked two hours turn it and if the water has boiled down too low, replenish with a little boiling water, when it is done take off the skin, trim off the back part and cut out the meat from underneath the tongue. Send it to table whole or cut it in slices and lay it in rows. Serve it with the following sauce:
Put one tablespoonful of browned flour into a skillet and when it is hot put in two ounces of fresh butter and half a pint of the water that the tongue was cooked in. poured through a gravy strainer, then put in half a teaspoonful of powdered mace, half a teaspoonful of powdered cloves, one quarter of a teaspoonful of ground black pepper and two table-spoonfuls of good cider vinegar. Stir it together and let it boil slowly fifteen minutes.