Soyer's Recipe for Preserving the Gravy in Salt Meat, When It Is to Be Served Cold

Instructions

1. Fill two tubs with cold water, into which throw a few pounds of rough ice; and when the meat is done, put it into one of the tubs of ice-water;
2. let it remain 1 minute, when take out, and put it into the other tub.
3. Fill the first tub again with water, and continue this process for about 20 minutes;
4. then set it upon a dish, and let it remain until quite cold.
5. When cut, the fat will be as white as possible, besides having saved the whole, of the gravy.
6. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed.