Beef, Aitchbone of, Salted

Ingredients

• a piece of beef, say ten pounds
• three-quarters of a pound of salt
• one ounce of dark moist sugar
• half an ounce of saltpetre
• enough water to cover

Method

1. 1

   Rub the salt, sugar, and saltpetre mixture into the beef.

2. 2

   Turn the meat daily and rub the pickle in for 4-5 days.

3. 3

   When ready, place the beef in a large saucepan, cover with water, bring to a boil, and simmer gently for 2.5 hours.

4. 4

   Serve with carrots, turnips, and suet dumplings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 206. The excerpt below is the record exactly as published.

Beef, Aitchbone of, Salted.— Most persons roast this joint, but we think it far superior salted and boiled according to the foUoTftang recipe: — Take a i)iece of beef, say ten poimds, and rub into it a mixture com- pound of throe-quarters of a pound of salt, one ounce of dark moist sugar, and half an ounce of saltpetre. Turn the meat each day, and ruT) the pickle well in every time. Keep it in this condition four or fi\-c days, when it will be found salt enough for most people, ^''hcn wanted for use, put it into a large saucepan, with enough water to cover

Cook this with the app: pantry check, scaling, and the assistant.