thyme, marjoram, and penny royal, pepper, salt, and all¬
spice; roll the meat up as tight as possible in a cloth* then
bind it with a tape; boil it gently for six or seven hours; put
it under a good weight while hot, without untying it. The
shape will be oval, when cold. Part of a breast of veal rolled
in with the beef looks and eats well.
To Pot Beef.
Rub three pounds of beef with two ounces of the*coarsest
sugar, and a quarter of an ounce of saltpetre✪ To Salt Beef Red, and Hang to Dry; let it lie forty-
eight hours; wash it clean and dry it; season it with pepper,
salt, mace, and twelve cloves ; lay it in a pot with four
ounces of butter put over it in pieces, bake it three hours,
then cut out the hard outside, and beat it in a mortar ; add
seasoning to your taste; melt four ounces of fresh butter
with the gravy which comes from the beef, beat it with
the beef as fine as possible, put it into pots, cover it with cla¬
rified butter, keep in a cool dry place, and it will remain long-
good.
Fricassee of Cold Roast Beef.
Cut very thin slices of under-done beef, shred a handful of
parsley very small, cut an onion in quarters, putall together
into a stew-pan, with a small piece of butter, and some strong
broth; season with salt and pepper; simmer gently a quar¬
ter of an hour; then mix into it the yolk of two eggs, and a
spoonful of wine, also aspoonfulof vinegar, stirit quick over
the fire a minute or two, then turn it into a hot deep dish.
Observe— all sorts of stews, hashes, or meat dressed a second
time, should only be simmered; if allowed to boil, it makes
the meat hard ; only hot through is sufficient.
To Cure Tongues.
After having cleaned them, for two tongues allow an ounce
of saltpetre and an ounce of salt prunella, with which rub
them daily ; the third day cover them with common salt,
turn them every day for three weeks; then dry them and rub
them over with bran, and smoke them ; in ten days they will
be fit to eat.
Harrico.
Take some of the fat from the middle or best end of a
neck of mutton, cut it into rather thin steaks, dour and fry
; them in their own fat of a fine light brown, but not enough
for eating. Then put them in a dish while you fry the car-
jots, turnips, and onions — the turnips in dice, the onions sli¬
ced, but they must only be warmed, not browned, or you need
not fry them. Then lay the steaks at the bottom of a stew-
pan, the vegetables over them, pour as much hr Sling water as
will just cover them, give them one boil, skim them, then set
by the side of the fire to simmer till the meat is tender, two
hours will be sufficient; add pepper, salt, and a spoonful of
Lj ketchup.
Mutton Ham.
Choose a fine grained leg of mutton, of twelve or fourteen
pounds, let it be cut ham shape, and hang two days ; then
put into a stew-pan a half a pound of bay salt, the same of
common salt, two ounces of saltpetre, and half a pound of
coarse sugar, all in powder, mix and make it quite hot, then
rub it well into the ham. Let it be turned in the liquor
every day; at the end of four days, put twoounces more of
common salt ; in twelve days take it out, dry it, hang it up in
wood smoke a week. It is a fine breakfast relish.
Scotch Hotch Polch.
✪ Harrico
Page 3 · 6 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
thyme, marjoram, and penny royal, pepper, salt, and all¬ spice; roll the meat up as tight as possible in a cloth, then bind it with a tape; boil it gently for six or seven hours; put it under a good weight while hot, without untying it. The shape will be oval, when cold. Part of a breast of veal rolled in with the beef looks and eats well.
To Pot Beef.
Rub three pounds of beef with two ounces of the coarsest sugar, and a quarter of an ounce of saltpetre; let it lie fortyeight hours; wash it clean and dry it; season it with pepper, salt, mace, and twelve cloves ; lay it in a pot with four ounces of butter put over it in pieces, bake it three hours, then cut out the hard outside, and beat it in a mortar ; add seasoning to your taste; melt four ounces of fresh butter with the gravy which comes from the beef, beat it with the beef as fine as possible, put it into pots, cover it with clarified butter, keep in a cool dry place, and it will remain longgood.
Fricassee of Cold Roast Beef.
Cut very thin slices of under-done beef, shred a handful of parsley very small, cut an onion in quarters, putall together into a stew-pan, with a small piece of butter, and some strong broth; season with salt and pepper; simmer gently a quar¬ ter of an hour; then mix into it the yolk of two eggs, and a spoonful of wine, also a spoonful of vinegar, stirit quick over the fire a minute or two, then turn it into a hot deep dish.
Observe— all sorts of stews, hashes, or meat dressed a second time, should only be simmered; if allowed to boil, it makes the meat hard ; only hot through is sufficient.
To Cure Tongues.
After having cleaned them, for two tongues allow an ounce of saltpetre and an ounce of salt prunella, with which rub them daily ; the third day cover them with common salt, turn them every day for three weeks; then dry them and rub them over with bran, and smoke them ; in ten days they will be fit to eat.
Harrico.
TaCut some of the fat from the middle or best end of a neck of mutton, cut it into rather thin steaks, flour and fry themin their own fat of a fine light brown, but not enough for eating. Then put them in a dish while you fry the carjots, turnips, and onions — the turnips in dice, the onions sli¬ ced, but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stewpan, the vegetables over them, pour as much boiling water as will just cover them, give them one boil, skim them, then set by the side of the fire to simmer till the meat is tender, two hours will be sufficient; add pepper, salt, and a spoonful of ketchup.
Mutton Ham.
Choose a fine grained leg of mutton, of twelve or fourteen pounds, let it be cut ham shape, and hang two days ; then put into a stew-pan a half a pound of bay salt, the same of common salt, two ounces of saltpetre, and half a pound of coarse sugar, all in powder, mix and make it quite hot, then rub it well into the ham. Let it be turned in the liquor every day; at the end of four days, put twoounces more of common salt ; in twelve days take it out, dry it, hang it up in wood smoke a week. It is a fine breakfast relish.
Scotch Hotch Polch.
Records on this page
To Salt Beef Red, and Hang to DryFricassee of Cold Roast BeefTo Pot BeefHarricoMutton HamScotch Hotch Potch