30 lbs. of beef 2 lbs. of salt 6 tbsps. of sugar 10 qts. of water Scant ⅛ lb. of saltpetre Preparation: Water, saltpetre, sugar and salt are boiled until an egg will float on the mixture. Then this mixture is poured, while hot, on to the fresh meat. The liquid must be 1½ inches above the meat after a stone or something heavy is placed on it. The meat may remain in this mixture for 3 to 4 weeks and should be turned once in a while. Smaller pieces need only 8 to 10 days. No. 31—CORNED BEEF FOR COOKING. Quantity for 6 Persons. 3 lbs. of pickled beef 4 qts. of water Some soup greens Preparation:. When the beef is very salty, soak it in water for a few hours. Put it to boil with the 4 qts. of water and soup greens and boil for 2½ to 3 hours slowly. Larger pieces need more time. Cabbage goes nicely with this beef. In carving, cut against the grain. No. 32—SMOKED CORNED BEEF. When the meat is taken out of the brine, hang it in a cool, airy place for one day and then smoke it. No. 33—PICKLED BEEF TONGUE. 2 tongues ¼ lb. of salt 1 tsp. of saltpetre 1 tbsp. of sugar Preparation: The throat end is cut off and the skin of the tongue is cut with a sharp knife at several places. Salt, sugar and saltpetre are heated and the tongues rubbed well with the mixture. They are then packed into a jar and weighted with a stone. They must be turned every day. It takes 10 to 14 days to pickle the tongues. No. 34—SMOKED, PICKLED OR FRESH BEEF TONGUE FOR COOKING AND FRYING. Quantity for 6 Persons. For Cooking. 1 fresh, smoked or pickled beef tongue 1 bay-leaf 6 pepper-corns 2 cloves Some soup greens ½ onion 3 qts. of water For Frying. 2 tbsps. of butter 1 tbsp. of flour ½ cup of bouillon or water ½ wine glass of red wine ½ tsp. of sugar Juice of ¼ lemon Preparation: Cut off the throat end and if the pickled tongue is too salty, leave it in water for a few hours, the same with fresh tongue to remove the slime or mucous. The smoked tongue is left in water over night. After this is done the tongue is cooked until soft in the 3 qts. of water, adding bay-leaf, pepper-corns, cloves, soup greens and onion. If it is a fresh tongue, add some salt. It requires 3 hours to cook a tongue. When the tongue is soft, take it out of the water and skin it. You can serve the tongue in this manner or cold and sliced. If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in ¼ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ¼ of an hour, basting it several times. Then serve. The gravy must be strained. Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales. No. 35—RAGOUT OF OX-TONGUE.