Pressed Salt Beef.
Take twelve to fifteen pounds of brisket of beef, remove the bones and rub it well every day for about ten minutes for eight or ten days with three pounds of common salt, one pound of moist sugar, three ounces of saltpetre, and two ounces of bay salt. When ready to cook take it from the pickle and rinse it with cold water, roll it up into a cylinder shape or loaf, tie it and tie it up very tightly with tape, put it into a cloth and tie it up; then put it in a saucepan with warm water and plenty of vegetables and herbs, such as carrots, leeks, celery, onions, turnips, parsnips, bayleaf, thyme, basil, marjoram, and parsley, a blade or two of mace, a few black and white peppercorns and six or eight cloves; watch the water boil, skim it, and simmer on for six to seven hours, then take up and re-roll the meat in the cloth, and then put it to press between two