No. 218, &c. and No. 555.)

If it has been in salt a long time, and you fear that it will be too
salt, wash it well in cold water, and soak it in lukewarm water for a
couple of hours. If it is _very salt_, lay it in water the night before
you intend to dress it.

_A Round of salted Beef._--(No. 7.)

As this is too large for a moderate family, we shall write directions
for the dressing half a round. Get the tongue side.

Skewer it up tight and round, and tie a fillet of broad tape round it,
to keep the skewers in their places.

Put it into plenty of cold water, and carefully catch the scum as soon
as it rises: let it boil till all the scum is removed, and then put the
boiler on one side of the fire, to keep _simmering_ slowly till it is
done.

Half a round of 15lbs. will take about three hours: if it weighs more,
give it more time.

When you take it up, if any stray scum, &c. sticks to it that has
escaped the vigilance of your skimmer, wash it off with a paste-brush:
garnish the dishes with carrots and turnips. Send up carrots (No. 129),
turnips (No. 130), and parsnips, or greens (No. 118), &c. on separate
dishes. Pease pudding (No. 555), and MY PUDDING (No. 551), are all very
proper accompaniments.

N.B. The outside slices, which are generally too much salted and too
much boiled, will make a very good relish as potted beef (No. 503). For
using up the remains of a joint of boiled beef, see also Bubble and
Squeak (No. 505).

_H-Bone of Beef_,--(No. 8.)

Is to be managed in exactly the same manner as the round, but will be
sooner boiled, as it is not so solid. An H-bone of 20lbs. will be done
enough in about four hours; of 10lbs. in three hours, more or less, as
the weather is hotter or colder. Be sure the boiler is big enough to
allow it plenty of water-room: let it be well covered with water: set
the pot on one side of the fire to boil gently: if it boils quick at
first, no art can make it tender after. The slower it boils, the better
it will look, and the tenderer it will be. The same accompanying
vegetables as in the preceding receipt. Dress plenty of carrots, as cold
carrots are a general favourite with cold beef.

_Mem._--Epicures say, that the _soft_, fat-like marrow, which lies on
the back, is delicious when hot, and the _hard_ fat about the upper
corner is best when cold.

To make PERFECTLY GOOD PEASE SOUP in _ten minutes_, of the liquor in
which the beef has been boiled, see N.B. to No. 218.