MEAT

MEAT. See FOOD, DIET, DRINK, &c.

Method of Preserving Flesh-MEAT without Spices, and with very little Salt. Jones, in his Miscellanea Curiosa, gives us the following description of the Moorish Elebolle, which is made of beef, mutton, or camel's flesh, but chiefly beef, and which they cut all in long slices, and let it lie for 24 hours in a pickle. They then remove it out of those jars or tubs into others with water; and when it has lain a night, they take it out, and put it on ropes in the sun and air to dry. When it is thoroughly dried and hard, they cut it into pieces of two or three inches long, and throw it into a pan or caldron, which is ready with boiling oil and suet sufficient to hold it, where it boils till it be very clear and red when cut. After this they take it out, and set it to drain; and when all is thus done it stands to cool, and jars are prepared to put it

up in, pouring upon it the liquor in which it was fried; and as soon as it is thoroughly cold, they stop it up close. It will keep two years; will be hard, and the hardest they look upon to be the best done. This they dish up cold, sometimes fried with eggs and garlic, sometimes stewed, and lemon squeezed on it. It is very good any way, either hot or cold.