The Book of Household Management by Mrs. Beeton

cover the meat. _Mode_.--Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine 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.