Baked Buttock of Beef
From The spirit of cookery, 1895
Do not use broton paper as it imparts a bad taste.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 57. The excerpt below is the record exactly as published.
ed. A buttock of beef, having been in salt for about a week, should be washed and put into a brown earthen pan with a pint of water or broth. Cover the pan tightly over with two or three thicknesses of cap or foolscap paper
Cook this with the app: pantry check, scaling, and the assistant.