The experienced English housekeeper / [Elizabeth Raffald].

  • Raffald, Elizabeth, 1733-1781
Date:
1769
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    toon Salt, and one Ounce of Salt Petre beat fine, let it lie then for ten Days, and turn it once every Day, take it out, then put it in warm Water for eight or ten Hours, then lay it flat upon a Table, with the outward Skin down, and cut it in Rows, and a-crofs about the Breadth of your Finger, but take Care you don’t cut the outfide Skin, then fill one Nick with chopped Parfley, the fecond with fat Pork, the third with Crumbs of Bread, Mace, Nutmeg, Pepper, and Salt, then Parfley, and fo on ’till you have filled all your Nicks, then roll it up tight, and bind it round with coarfe broad Tape, wrap it in a Cloth and boil it four or five Hours, then take it up, and hang it up by one end of the String to keep it round, lave the Liquor it was boiled in, the next Day fkim it, and add to it half the Quantity of Allegar as you have Liquor, and a little Mace, Long Pepper, and Salt, then put in your Beef and keep it for Ufe. N. B. When you fend it to the Table cut a little off both Ends, and it will be in Diamonds of different Colours, and look very pretty, fet it upon a Dilh as you do Brawn; if you make a frefli Pickle every Week it will keep a long Time. ■ To collar Beef. Salt your Beef and beat it as before, then rub it over with the Yolks of Eggs, ftrew over it two large Handfuls of Parfley lhread fmall, half