y be cured in a similar way, but
will require double the quantity of the salting mixture; and, if not
smoke-dried, they should be taken down from hanging after 3 or 4 weeks,
and afterwards kept in boxes or tubs, amongst dry oat-husks.

_Time_.--2 or 3 weeks to remain in the brine; to be hung 3 weeks.

_Seasonable_ at any time.

_Note_.--The meat may be boiled fresh from this pickle, instead of
smoking it.

BEEP RAGOUT (Cold Meat Cookery).

656. INGREDIENTS.--About 2 lbs. of cold roast beef, 6 onions, pepper,
salt, and mixed spices to taste; 1/2 pint of boiling water, 3
tablespoonfuls of gravy.

_Mode_.--Cut the beef into rather large pieces, and put them into a
stewpan with the onions, which must be sliced. Season well with pepper,
salt, and mixed spices, and pour over about 1/2 pint of boiling water,
and gravy in the above proportion (gravy saved from the meat answers the
purpose); let the whole stew very gently for about 2 hours, and serve
with pickled walnuts, gherkins, or capers, just warmed in the gravy.

_Time_.--2 hours. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ at any time.

ROAST RIBS OF BEEF.

657. INGREDIENTS.--Beef, a little salt.

_Mode_.---The fore-rib is considered the primest roasting piece, but the
middle-rib is considered the most economical. Let the meat be well hung
(should the weather permit), and cut off the thin ends of the bones,
which should be salted for a few days, and then boiled. Put the meat
down to a nice clear fire, put some clean dripping into the pan, dredge
the joint with a little flour, and keep continually basting the whole
time. Sprinkle some fine salt over it (this must never be done until the
joint is dished, as it draws the juices from the meat); pour the
dripping from the pan, put in a little boiling: water slightly salted,
and _strain_ the gravy over the meat. Garnish with tufts of scraped
horseradish, and send horseradish sauce to table with it (_see_ No.
447). A Yorkshire pudding (_see_ Puddings) sometimes accompanies this
dish, and, if lightly made and well cooked, will be found a very
agreeable addition.

_Time_.--10 lbs. of beef, 2-1/2 hours; 14 to 16 lbs., from 3-1/2 to 4
hours.

_Average cost_, 8-1/2d. per lb.

_Sufficient_.--A joint of 10 lbs. sufficient for 8 or 9 persons.

_Seasonable_ at any time.

MEMORANDA IN ROASTING.--The management of the fire is a point of
primary importance in roasting. A radiant fire throughout