ellent in about eight days; and in sixteen days it may be drained
from the pickle. Smoke it at the mouth of the oven, when heated with
wood, or send it to the baker's; a few days will be sufficient to smoke
it. A little of the coarsest sugar added to the salt, will be an
improvement. Red beef boiled tender, eats well with greens or carrots.
If it is to be grated as Dutch beef, then cut a lean bit, boil it
extremely tender, and put it hot under a press. When cold fold it in a
sheet of paper, and it will keep in a dry place two or three months,
ready for serving on bread and butter.--If a piece of beef is to be
prepared for eating immediately, it should not weigh more than five or
six pounds. Salt it thoroughly before it is to be put into the pot, take
a coarse cloth, flour it well, put the meat into it, and fold it up
close. Put it into a pot of boiling water, and boil it as another piece
of salt meat of the same size, and it will be as salt as if it had been
in pickle four or five days.

SALT COD. Soak and clean the piece intended to be dressed, and lay it
all night in water, with a glass of vinegar. Boil it enough, then break
it into flakes on the dish; pour over it parsnips boiled, beaten in a
mortar, and boiled up with cream. Add to it a large piece of butter,
rubbed in a little flour. Egg sauce may be sent up instead, or the
parsnip root whole. The fish may also be boiled without flaking, and
served with either of the sauces as above.

SALT FISH. Backlio, old ling, and tusk, are reckoned the best salt fish.
Old ling and backlio, must be laid in water for ten or twelve hours,
then taken out, and scaled very clean; wash the fish, and let it lay out
of water till you want to use it; if it is the next day, it will be the
better. When you dress it, put it into cold water, and let it do as
gently as possible; let it be boiled so tender, that you may put a fork
into any part of it without sticking, then it is enough. Lay a clean
napkin over your dish, take up the fish, lay it upon the napkin, and
throw the corners over each other. Send it to table with egg sauce in a
basin, parsnips sliced, and butter and mustard in a boat.

SALT FISH WITH CREAM. Soak and boil some good barrel cod, till about
three parts done. Divide it into flakes, put them into a saucepan with
some cream, a little pepper, and a handful of parsley scalded and
chopped. Stew it gently till tender, thicken the sauce with two or three
yolks of eggs, a