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Pickling
Meat
for
two
days,
when
it
will
have
become
perfectly
cold
and
firm.
Take
off
the
webbing,
and
the
beef
will
be
ready
for
eating.
Welsh
Beef.
—
Rub
two
ounces
of
saltpetre
into
a
round
of
beef
;
let
it
rest
an
hour,
and
then
rub
it
with
equal
parts
of
pepper,
salt,
and
allspice.
Keep
the
beef
in
the
brine
which
this
will
make
for
fifteen
days,
turning
and
rubbing
it
every
day.
Then
put
the
beef
into
a
large
earthenware
round
pan,
first
coating
the
bottom
of
the
pan with
a
layer
of
suet.
Put
another
layer
of
suet
over
the
top
of
the
beef,
and
then
cover
the
pan
with
a
coarse
paste
of
flour
and
water.
Bake
in
a
slow
oven
for
eight
hours,
then
pour
off
any
gravy,
and
let
the
beef
get
cold
before
it
is
taken
out
of
the
pan.
To
771
a
ke
Sausages.
—
Sausages
are
generally
put
into
the
thoroughly
cleaned
skins
of
the
intestine
of
the
pig.
But
they
are
sometimes
preferred
without
this
covering.
Take
two
pounds
of
fresh
pork,
using
both
fat
and
lean
in
equal
proportions,
but
avoiding
the
coarse
fat
from
the
inside
of
the
pig.
Mince
the
pork
as
finely
as
possible,
and
then
pass
it
twice
through
the
mincing
machine.
Blanch
and
mince
two
dessert-spoonfuls
of
sage,
add
four
ounces
of
freshly
made
bread-crumbs,
and
season
with
pepper
and
a
dust
of
salt.
Mix
all
thoroughly
together,
and
keep
the
sausage-meat
in
a
cool
place.
When
wanted
do
not
use
skins,
but
form
the
sausage-meat
into
small
round
cakes
three-quarters
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