the olives, skim, and pour the gravy hot over them. They may be made of slices of cold roast beef, forcemeat spread over them, and when neatly tied up, stewed in gravy, or boiling water, with brown flour rubbed in butter, to thicken it.—Or: spread on the slices of beef this mixture; mashed potatoes worked to a paste, with cream, the yolks of 2 eggs, and 1 spoonful of flour, seasoned with salt and pepper; when this is spread on the slices, strew over each a very little finely chopped onion, parsley, and mushrooms; roll the olives up, fry in butter, or bake in a Dutch oven.
Fill up the opening with a piece of paste, tie a floured cloth over that, and place them upright in the pot. Two hours' boiling. Serve on a napkin, with slices of dry toast.
Soak it and cut off the lobes. Put in a good stuffing, and roast, or bake it, two hours. Serve gravy and currant jelly.—When cold, hash it like hare.
Take the bone out of a round, and rub in the following mixture, all in fine powder: ¼ lb. saltpetre, ¼ lb. lump sugar, 1 oz. cloves, 2 nutmegs, and 3 handfuls of salt; this for 25 lbs.; rub and turn it every day, till you think it salted enough to boil; take it out of the brine, wipe it with a sponge, and bind up firmly with tape. If you choose, a stuffing may be put into the place where the bone came out. Put the meat into an earthenware pan just to hold it, with a pint of broth or thin melted butter; put some pieces of butter or suet on the top of the beef, lay folds of brown paper over the pan, or a coarse crust is still better, and bake it at least five hours. This is generally eaten cold, but it may be eaten hot. The gravy left in the pan is preserved to flavour soups and sauces. It may be made of the Ribs: rub into a piece of 12 lbs., boned, 4 oz. bay salt, 3 oz. saltpetre, ½ lb. coarse brown sugar, 2 lbs. salt, and a teacupful of juniper berries bruised: rub and turn every day for three weeks, then bake it, covered with a coarse paste.
