that purpose.

The tongue when fresh is never cooked except for mince-pies.
Corned or salted it is seldom liked, as in that state it has a
faint sickly taste that few persons can relish. But when pickled
and afterwards smoked (the only good way of preparing a tongue) it
is highly and deservedly esteemed.

The other pieces of the animal are generally salted and boiled. Or
when fresh they may be used for soup or stews, if not too fat.

If the state of the weather will allow you to keep fresh beef two
or three days, rub it with salt, and wrap it in a cloth.

In summer do not attempt to keep it more than twenty-four hours;
and not then unless you can conveniently lay it in ice, or in a
spring-house.

In winter if the beef is brought from market frozen, do not cook
it that day unless you dine very late, as it will be impossible to
get it sufficiently done--meat that has been frozen requiring
double the usual time. To thaw it, lay it in cold water, which is
the only way to extract the frost without injuring the meat. It
should remain in the water three hours, or more.


TO ROAST BEEF.

The fire should be prepared at least half an hour before the beef
is put down, and it should be large, steady, clear, and bright,