PRESERVATION OF COOKED MEAT In addition to the preservation of fresh meat in various ways, cooked or partially cooked meats may be preserved for considerable periods of time by canning or taking other means to exclude the air. Meats to be canned are first cut into suit able pieces, boiled until tender and packed in glass jars surrounded by boiling water. The meat jelly, or " aspic," in which they have been cooked, is then seasoned to taste and poured over them, boiling hot, until the jar is filled to the brim, and they are then sealed while hot. The addi tion of the aspic, which is, of course, melted when the cans are sealed, but which solidifies on cooling, not only assists in preserving the meat, but also improves its flavor.
Or suitable tin cans may be used. The cans, surrounded with hot water, are packed with the cooked meat, and the meat jelly poured over them. The cover is then soldered in place, a small hole is punctured in it and the water surrounding the can is boiled until steam escapes from the aperture. The opening is then closed with solder. Tbe condensation of the steam inside the can on cool ing produces a vacuum by which the sides of the can are made slightly concave. And if at any time this concavity disappears, or the sides of the can swell so as to become convex, it is a sure indication that the con tents were not properly preserved and have become putrid.
Or to preserve pork chops or sliced ham for summer frying, pickle fresh pork about 10 days or 9 weeks and fry it until about half done.
Or remove the hams from the brine in April, slice, trim, and fry them until half done. Pack the chops or hams separately in solid layers in stone jars. Let them cool, and when entirely cold, pour over them their own fat with the addition of a little melted lard, so as to cover the sur face with a layer inch or more thick. Place over the top of the jar a layer of cotton batting. Put on the lid tightly and store in a cool place until required for use. After taking out a portion of the meat for use, re melt the lard and pour back over the meat to exclude the air. Lamb or veal chops, beefsteak or sausage meat may be laid down in the same man ner.
Preserving Cooked Sausage.—Pack sausage in cases, or sausage meat, into a small crock or bean pot about full. Place in a baking oven and bake about fifteen minutes for each pound of sausage, i. e., for 6 pounds of sausage bake an hour and a half. Remove from the oven and set aside to cool. When cold, fill the crock with melted lard. Throw over the top a layer of cotton batting, put on the lid, and store in Lt dark, cool place until required for use.
Or fried sausage can be laid down in the same manner and covered with its own grease.
Or for cooked bologna sausage, grind together 2 pounds each•of pork, bacon, beef, and veal free from fat or gristle, and 2 £s of beef suet.
First cut in small pieces and sprinkle over it before grinding 4 ounces of salt, 6 tablespoonfuls of black pep per, 1 tablespoonful of Cayenne, and pack tightly into beef cases 4 or 5 inches in diameter. Form links about 12 or 15 inches in length, tying at both ends. Prick the skins and boil for about an hour. Hang up to dry for 2 or 3 days and afterwards smoke with hickory wood or corncobs.
Or grind up together with suitable seasoning equal quantities of ham, veal, or pork; or pork and beef. Cook and smoke as above.
Potted Beef.—Cut 3 pounds of lean beef into pieces weighing about of a pound each and sprinkle over them a mixture of I pound of table salt and I ounce of powdered saltpeter. Let the beef lie in this pickle 2 or 3 days, turning the pieces occasionally. Remove the meat from the pickle, place it in a stone jar or pan cov ered, if convenient, with a little beef gravy or just enough cold water to prevent burning. Put an earthen ware plate over it and bake in a slow oven for about 4 hours, or un til the meat is very tender and falls away from the bones. Remove the meat from the gravy. Shred or chop it fine, moisten it with the gravy and pound it in a marble mortar or otherwise with a little fresh butter to a very fine paste. Season to taste with pepper, allspice, nutmeg, mace, or cloves. Or add, if desired, Cay enne, Tabasco, curry powder, or an chovies, mustard, or other condiment, according to taste. Press tightly in small crocks or jars, or in fruit jars. When cold, pour over the tops of the jars melted lard or butter to a thick ness of / inch, and cover with layer of cotton batting tied tightly on any cover that will exclude the air.
Pressed Beef.—Or select about 5 pounds of cheap beef that would otherwise be too tough to cook, in cluding about / of a pound of beef fat. Cover with a naixture of / pound of salt and / ounce of saltpeter and let stand for a couple of days turn ing it. now and then, and rubbing brine into it. Rinse in clear water and boil until it falls from the bones, taking care that when boiled down, the gravy will be as thick as possible. Remove the beef from the gravy with a skimmer and chop fine. Allow the gravy to cool. Take off the cake of fat, and dissolve / ounce of gelatin in the gravy with gentle heat. Spice to taste. Stir in the chopped meat. Pack in jars under a weight and pour melted lard or butter over the top to the depth of / inch or more. If care fully preserved from the air, this will keep for a considerable time at ordi nary temperatures, and may be sliced and eaten cold without further cook ing.