to cover it (the brine should be
made by recipe No. 654), and let it remain for 6 days, turning the meat
every day. When required to be dressed, drain from the pickle, and put
the meat into very hot water; let it boil rapidly for a few minutes,
when draw the pot to the side of the fire, and let it simmer very gently
until done. Remove the skewer, and replace it by a plated or silver one.
Carrots and turnips should be served with this dish, and may be boiled
with the meat.

_Time_.--A small round of 8 lbs., about 2 hours after the water boils;
one of 12 lbs., about 3 hours.

_Average cost_, 9d. per lb.

_Sufficient_ for 6 persons.

_Seasonable_ at any time.

_Note_.--Should the joint be very small, 4 or 5 days will be sufficient
time to salt it.

BRISKET OF BEEF, a la Flamande.

649. INGREDIENTS.--About 6 or 8 lbs. of the brisket of beef, 4 or 5
slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and
pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace.

_Mode_.--Choose that portion of the brisket which contains the gristle,
trim it, and put it into a stewpan with the slices of bacon, which
should be put under and over the meat. Add the vegetables, herbs,
spices, and seasoning, and cover with a little weak stock or water;
close the stewpan as hermetically as possible, and simmer very gently
for 4 hours. Strain the liquor, reserve a portion of it for sauce, and
the remainder boil quickly over a sharp fire until reduced to a glaze,
with which glaze the meat. Garnish the dish with scooped carrots and
turnips, and when liked, a little cabbage; all of which must be cooked
separately. Thicken and flavour the liquor that was saved for sauce,
pour it round the meat, and serve. The beef may also be garnished with
glazed onions, artichoke-bottoms, &c.

_Time_.--4 hours. _Average cost_, 7d. per lb.

_Sufficient_ for 6 or 8 persons.

_Seasonable_ at any time.

FRENCH BEEF.--It has been all but universally admitted, that the
beef of France is greatly inferior in quality to that of
England, owing to inferiority of pasturage. M. Curmer, however,
one of the latest writers on the culinary art, tells us that
this is a vulgar error, and that French beef is far superior to
that of England. This is mere vaunting on the part of our
neighbours, who seem to want _la gloire_ in everything; and we
should not deign to notice it, if it had occurred in a work of
small pr