Читать книгу The New England Cook Book, or Young Housekeeper's Guide - Anonymous - Страница 10

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To every gallon of cold water, put a quart of rock salt, an oz. of salt petre, a quarter of a lb. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good). No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong enough. Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut gashes in the beef, and fill them with salt. Keep a heavy weight on the beef in order to keep it under the brine. The top of the weight is a good place to keep fresh meat from spoiling in hot weather. In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight lbs. of beef put a tea cup of salt, sprinkle flour on the side that is to go up on the table and put it down in the pot, without any water in it, then turn in cold water enough to cover it, boil it two hours then fill up the pot and boil it an hour and a half longer.