Pressed Salt Beef


Take twelve to fifteen pounds of brisket of beef, remove the bones and rub it well every day for about ten minutes for eight or ten days with three pounds of common salt, one pound of moist sugar, three ounces of saltpetre, and two ounces of bay salt. When ready to cook take it from the pickle and rinse it with cold water, roll it up into a cylinder shape or leave it flat and tie it up very tightly with tape, put it into a cloth and tie it up; then put it in a saucepan with warm water and plenty of vegetables and herbs, such as carrots, leeks, celery, onions, turnips, parsnips, bayleaf, thyme, basil, marjoram, and parsley, a blade or two of mace, a few black and white peppercorns and six or eight cloves; watch the water boil, skim it, and simmer on for six to seven hours; then take up and re-roll the meat in the cloth, and then put it to press between two dishes with a heavy weight on it till perfectly cold; then remove the cloth and strings, trim the edges, and brush over the top with a little glaze. Dish up and garnish with parsley or aspic jelly.

Use the liquor from the cooking to boil bones &c. in for stock.