Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

by the above recipe; of course allowing more or less time, according to the size of the joint. BEEF, Miniature Round of (an excellent Dish for a small Family). _Ingredients._—From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. _Mode._—Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (_see_ BEEF PICKLE), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; boil it rapidly for a few minutes, then draw the pot to the side of the fire, and simmer the beef very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, and may be boiled with the meat. _Time._—A small round of 8 lbs., about 2 hours after the water boils; one of 12 lbs., about 3 hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 6 persons. _Seasonable_ at any time. _Note._—Should the joint be very small, 4 or 5 days will be sufficient time to salt it. BEEF, to Pickle part of a Round, for Hanging. _Ingredients._—For 14 lbs. of a round of beef allow 1½ lb. of salt, ½ oz. of powdered saltpetre; or, 1 lb. of salt, ½ lb. of sugar, ½ oz. of powdered saltpetre. _Mode._—Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3