Calves’ tongues, salted, make a more useful dish than when dressed with the brains, which may be served without.

[xviii]Some people like neats’ tongues cured with the root, in which case they look much larger; but should the contrary be approved, the root must be cut off close to the gullet, next to the tongue, but without taking away the fat under the tongue. The root must be soaked in salt and water, and extremely well cleaned before it be dressed; and the tongue laid in salt for a night and day before pickled.

[xviii]

Great attention is requisite in salting meat, and in the country, where great quantities are cured, it is of still more importance. Beef and pork should be well sprinkled, and a few hours after hung to drain, before it be rubbed with the preserving salts; which mode, by cleansing the meat from the blood, tends to keep it from tasting strong; it should be turned daily, and, if wanted soon, rubbed. A salting tub may be used, and a cover should fit close. Those who use a good deal of salt will find it well to boil up the pickle, skim, and when cold pour it over meat that has been sprinkled and drained. In some families great loss is sustained by the spoiling of meat. If meat is brought from a distance in warm weather, the butcher should be charged to cover it close, and bring it early in the morning.

Mutton will keep long, by washing with vinegar the broad end of the leg; if any damp appears, wipe it immediately. If rubbed with salt lightly, it will not eat[xix] the worse. Game is brought in when not likely to keep a day, in the cook’s apprehension, yet may be preserved two or three days if wanted, by the following method:

[xix]

If birds (woodcocks and snipes excepted, which must not be drawn), draw them, pick and take out the crop, wash them in two or three waters, and rub them with a little salt. Have ready a large saucepan of boiling water, put the birds in it, and let them remain five minutes, moving it, that it may go through them. When all are finished, hang them by the heads in a cold place; when drained, pepper the inside and necks; when to be roasted, wash, to take off the pepper. The most delicate birds, even grouse, may be kept this way, if not putrid.

Birds that live by suction, &c., bear being high: it is probable that the heat might cause them to taint more, as a free passage for the scalding water could not be obtained.

Fresh-water fish has 

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