Beef, Pressed

Ingredients

• a quarter of an ounce of saltpetre
• two pounds of common salt
• half a pound of brown sugar
• a piece of meat, weighing about ten or twelve pounds

Method

1. 1

   Dissolve saltpetre in a little water, mix with common salt and brown sugar.

2. 2

   Rub this pickle into the meat every morning for eight days.

3. 3

   After that, remove it from the pan, secure it, and simmer in hot water for over five hours.

4. 4

   Then cool it in cold spring water for five or six minutes, drain, and place it on a flat surface with weight on top.

5. 5

   When cold, remove the bandage and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 225. The excerpt below is the record exactly as published.

Beef, Pressed. — Dissolve a quarter of an ounce of saltpetre in a little water, and mix with it two pounds of common salt and half a pound of brown sugar. Rub this pickle into a piece of meat, weighing about ten or twelve pounds

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