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Force a Round of Beef, Souse Turkey, Pig’s Feet Sf Ears.
and it will be fit for use.—N. B. Yon must make fresh
salt and water every four days, and it will keep a long
time.
To force a Round of Beef. Take a good round of beef,
and rub it over a quarter of an hour with two ounces of
saltpetre, the same of bay salt, half a pound of brown
sugar, and a pound of common salt; let it lie in it for
ten or twelve days, turn it once every day in the brine,
then wash it well, and make holes in it with a penknife
about an inch one from another, and fill one hole with
shred parsley, a second with fat pork cut in small pieces,
and a third with bread-crumbs, beef-marrow, a little
mace, nutmeg, pepper, and salt, mixed together, then
parsley, and so on till you have filled all the holes ; then
wrap your beef in a cloth, and bind it with a fillet ; then
boil it four hours ; when it is cold bind it over attain, and
cut a thin slice off before you send it to the table; gar-
nish with parsley and red cabbage.
To souse a Turkey. Kill your turkey and let it hang
four or five days in the feathers, then pick it and slit it
up the back, and take out the entrails ; bone it and bind
it with a piece of matting, like sturgeon or Newcastle
salmon; set over the fire a clean saucepan, with a pint
of stiong alegar, a score of cloves, three or four blades
of mace, a nutmeg sliced, a few pepper-corns, and a
handful of salt; when it boils put in the turkey, and
boil it an hour ; then take it up, and when cold put it
into an earthen pot, and pour the liquor over it, and keep
it for use. When you send it to table, lay sprigs of fen-
nel over it.
To souse Pig’s Feet and Ears. Clean your pig’s feet
and ears, and boil them till they are tender ; then split
the feet, and put them into salt and water with the ears;
when you use them, dry them well with a cloth, and dip
them in batter made of flour and eggs ; fry them a good
brown, and send them up with good melted butter.
N.B. Yon may eat them cold; make fresh pickle
every two riav*. and thev will keep some time.
N 2
