Beef, Bachelor's
From Cassell's dictionary of cookery, 1892
Serves 10
Serve with carrots. Sufficient for eight or nine persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 210. The excerpt below is the record exactly as published.
Beef, Bachelor's.— Take a nice piece of ribs, fi'om eight to ten pounds, bone and tie it securely that it may not slip; pound about half a tea-spoonful of saltpetre, mix it with a little salt and rub it wcU into the meat. The next day pour over it a boiled pickle which has been allowed to get cold. Keep it in this from six to eight days. Wash, tie in a cloth, and boil from an hour and a half to two hours
Cook this with the app: pantry check, scaling, and the assistant.