294. Salt Brisket of Beef.—This is by no means an economical joint, as it loses considerably in cooking; it requires a long time to boil; should it be required as a large cold joint, the following is the best plan: procure a nice brisket with as little fat as possible, detach the whole of the bones from it, make a pickle (see Receipt), place it in it, previously rubbing it well with two cloves of garlic, leave it in the pickle from seven to nine days, rubbing and turning it every day; when ready to cook, cut it into two parts (one about two inches longer than the other), tie them together, and afterwards in a clean cloth, simmer it for about six or seven hours in a large stock-pot full of water; when done, take it out and let it drain, have ready a large dish-cover, place it upon a trivet, remove the cloth and string from the meat, and place it in the cover; have ready a piece of board to fit inside the cover, place it on the meat with a half-hundred weight on the top, and let it remain in a cold place until the next day, when take it out, trim it, garnish it nicely, and serve. This will keep good a considerable time, and is excellent for breakfast or luncheon; besides, it always keeps a “pièce de résistance” in the larder in case of accidents. It is also, when fresh, very excellent stewed like the rump of beef, or plain salted.