salt for two days, turning and rubbing it twice a day. Put
it into a stone jar with a little beef gravy, and cover it with a
paste to keep it close. Bake it for several hours in a very slow oven
till the meat is tender; then pour off the gravy, which should be in a
very small quantity, or the juice of the meat will be lost; pound the
meat, when cold, in a marble mortar till it is reduced to a smooth
paste, adding by degrees a little fresh butter melted. Season it as
you proceed with pepper, allspice, nutmeg, pounded mace, and cloves,
or such of these spices as are thought agreeable. Some flavour with
anchovy, ham, shalots, mustard, wine, flavoured vinegar, ragout
powder, curry powder, &c., according to taste. When it is thoroughly
beaten and mingled together, press it closely into small shallow pots,
nearly full, and fill them up with a layer a quarter of an inch thick
of clarified butter, and tie them up with a bladder, or sheet of
Indian rubber. They should be kept in a cool place.

1222. Strasburg Potted Meat.

Take a pound and a half of rump of beef, cut into dice, and put it in
an earthen jar, with a quarter of a pound of butter at the bottom; tie
the jar close up with paper, and set over a pot to boil; when nearly
done, add cloves, mace, allspice, nutmeg, salt, and cayenne pepper to
taste; then boil till tender, and let it get cold. Pound the meat,
with four anchovies washed and boned; add a quarter of a pound of
oiled butter, work it well together with the gravy, warm a little, and
add cochineal to colour. Then press into small pots, and pour melted
mutton suet over the top of each.

1223. Brown Stock (1).

Put five pounds of shin of beef, three pounds of knuckle of veal, and
some sheep's trotters or cow-heel into a closely-covered stewpan, to
draw out the gravy very gently, and allow it to become nearly brown.
Then pour in sufficient boiling water to entirely cover the meat, and
let it boil up, skimming it frequently; seasoning it with whole
peppers, salt, and roots, herbs, and vegetables of any kind. That
being done, let it boil gently five or six hours, pour the broth off
from the meat, and let it stand during the night to cool. The
following morning take off the scum and fat, and put it away in a
stone jar for further use.

1224. Brown Stock (2).

Brown stock may be made from all sorts of meat, bones, remnants of
poultry, game