Another Way Recipe

Take a piece of brisket of beef, about sixteen or eighteen pounds; make

the pickle for it as follows:--saltpetre and bay salt, one pound and a

half of each, one pound of coarse brown sugar, and six pounds of common

salt; add to these three gallons of water. Set it on the fire and keep

it stirring, lest the salts should burn; as it boils skim it well till

clear: boil it about an hour and a half. When it is quite cold, put in

the beef, and let it lie in a pan that will hold it properly; turn it

every day, and let it remain in about a fortnight. Take it out, and just

wash it in clean water, and put it into the pot in which you stew it

with some weak broth; then add slices of fat bacon, fat of veal, any

pieces of fat meat, the more fat the better, especially of veal, also a

pint of brandy, a full pint of wine, a handful of bay-leaves, a few

cloves, and some blades of mace, about two large carrots, one dozen of

large onions, a good bundle of sweet-herbs, some parsley, and two or

three turnips. Stew it exceedingly gently for eight hours. The broth

should cover the meat while it is stewing, and keep the slices of fat as

much over it as you can; the seldomer you uncover the pot the better.

When you think it sufficiently tender, which try with your finger, take

it off, and, though it may appear tender enough to fall to pieces, it

will harden sufficiently when it grows cold. It should remain in the pot

just as it is taken off the fire till it is very nearly if not quite

cold. It will eat much better for being so left, and you will also not

run the risk of breaking the beef in pieces, as you would by removing it

whilst hot.