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 (the brine should be
made by recipe No. 654), 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; let it boil rapidly for a few minutes,
when draw the pot to the side of the fire, and let it simmer 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_, 9d. 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.
BRISKET OF BEEF, a la Flamande.