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The
StilLRoom
In
cooking
pickled or
salted
meat,
two
things
must
be
recollected.
First,
that,
in
order
to
make
salted
meat
tender,
it
must
be put
into
cold
water
when
first
placed
on
the
fire.
Secondly,
that
it
is
next
to
impossible
to
cook
salted
meat
too
slowly.
Spiced
Round
of
Beef,
—
Procure
a
round
of
beef
weighing
from
thirty-five
to
forty
pounds
;
remove
the
bone,
and
lay
the
beef
in
a
stone
pan.
Well
rub
into
the
meat
all
over
(not
omitting
the
sides
of
the
round
as
well
as
the top
and
bottom)
a
mixture
made
of
four
pounds
of
salt,
two
pounds
of
coarse
brown
sugar,
a quarter
of
a
pound
of
saltpetre,
and
two
ounces
of
sal
prunella
from
the
chemist.
Turn
the
beef
every
day,
and
well
rub
into
it
the
brine
which
it
makes.
Let
it
remain
in
pickle
for
one
month.
When
ready
for
cooking,
let
the
beef
be
closely
bound
into
shape
with
coarse
webbing.
Lay
it
in
a
large
kettle
or
pot,
and
cover
the
beef
with
broth
as
cold
as
it
can
be
to
remain
liquid.
Add
plenty
of
rough
vegetables,
such
as
carrots,
turnips,
onions,
and
celery,
all
sliced.
Dry
in
the
oven
a
sufficient
quantity of
ginger,
cloves,
mace,
and
peppercorns
to
make
two
ounces
of
each
when
dried
and
pounded
fine
in
a
mortar.
Add
these
to
the
beef.
Bring
the
broth
slowly
to
a
very
gentle
boil,
and
then
keep
it
simmering
very
gently
for
twelve
hours,
turning
the
beef
over
at
the
end
of
six
hours.
It
must
on
no
account
be
allowed
to
boil,
or
it
will
be
hard
and
tasteless.
Remove
the
kettle
from
the
fire,
but
let
the
beef
remain
in
it
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