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Beefsteaks —To Keep Fresh a Long Time
Have
the steaks cut about the usual thickness. Mix
together some salt, sugar and some
finely-powdered saltpeter. In an earthen jar lay a
steak, and sprinkle it with the mixture; put on
another, and sprinkle the same as before, and over
all turn a plate with a heavy weight on it. This will
form a brine of its own, and the meat will keep
sweet in this way a long time. You can take it out
and broil in the usual way. This is a very good
receipt for people who live away from cities. Do
not let it freeze. "
Remarks. —He says: " Do not let it freeze. " Of
course, anybody ought to know that this would
keep steaks fresh in cold, freezing weather; but it
will ■do it, too, in warm weather. He does not give
the proportions; put on only as much seasoning as
if just going to cook it for the table; say, for each
pound of steak 1 teaspoonful each of salt and
sugar, with 1 teaspoonful of saltpeter and black
pepper to each 4 or 5 lbs. of steak, on the principle
of one of the plans of seasoning sausage below;
for me, if 1 teaspoonful of summer-savory was also
put in for each 4 lbs. of steak, so much the better.
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