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Pickle for Spiced Beef

3 gallons of water. 3 ounces of saltpetre. 3 pounds of salt. 8 ounces of brown sugar. 4 ounces of bruised black pepper corns. 4 ounces of mixed spices-allspice, cloves and mace. 8 bay leaves.

Tie the spices, pepper and bay leaves loosely in a cotton cloth and throw them into the ten-gallon keg. Make the brine as directed for corned beef and pour it hot upon the spices.

The addition of half a head of garlic, or an ounce of coriander seeds, or one or two onions, or aromatic garden herbs can be made to the spiced pickle above at option. Hotel cooking is the cosmopolitan occupation and what may be offensive to one set of people often changes to the one thing most essential for another. The coriander seed addition is, however, generally acceptable. Spiced sheep's tongues, calves' and pigs' feet and other cold meats can be pickled as well as beef in the spiced brine-a method much surer, safer and better for the usual haste of hotel work than dry salting or pickling, which requires daily attention, turning and rubbing-and doesn't get it?