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Pressed Beef
Take any amount you choose of
the cheaper pieces of beef, as the neck, say 8 or 10
lbs., and of the flank, or " skirt" pieces, that has
some fat, to make it show a marbled appearance
when pressed. Let it lay in a weak brine over
night; rinse and boil until it will fall to pieces when
you attempt to lift it, or from the bones, if any in it,
keeping closely covered to retain as much of the
flavor as possible; using only water enough to
avoid burning, adding boiling water, at any time, if
needed. Take up the beef, and when cool chop it
finely, skim off all the grease from the liquor; and it
is all the better to add to this liquor, a
table-spoonful of good gelatine for each 4 or 5 lbs.
of "beef, the liquor being boiled down properly,
and when the gelatine is dissolved and the liquor
quite jelly like, mix it with a little salt and suitable
spices (the mixed spices as now kept by most
grocers are very good), into the chopped beef and
pack in jars, and put a plate upon the top, and at
least 15 pounds weight on the plate. When cold it
is ready for slicing, for breakfast or tea, and if
properly seasoned, is easily digested, is very
nourishing as well as economical, and very
convenient when in a hurry. It will keep several
days, in spring and fall, and a month or so in
winter. Garnished with a lemon sliced thin, so a
slice can be taken by each guest, gives a zest to
ones lagging appetite, although, with this, but few
appetites need coaxing. To avoid any possibility of
moulding, a cloth, two or three thicknesses, wet in
salt water, may be pressed upon the top of the jar,
after the plate is removed, and against the side
when sliced off.
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