Beef, Pressed

Ingredients

• any number of pounds of the brisket of beef
• 0.5 oz. of saltpetre
• 2 lbs. of common salt
• 0.5 lb. of moist sugar
• an onion stuck with two cloves
• a large carrot
• a bay-leaf

Method

1. 1

   Salt the brisket with a mixture of saltpetre, common salt, and sugar for 8 days.

2. 2

   Boil in lukewarm water with onion, carrot, and bay-leaf.

3. 3

   Simmer gently until done.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 14. The excerpt below is the record exactly as published.

Beef, Pressed BEEF Beef, Roast like fresh ones and swell them up. After they are done, pass them through a strainer, to make the puree very fine ; add a little of the broth from time to time to help the straining. Put the pur6e back in a clean sauce- pan long enough to warm ; add two table-spoonfuls of very fresh butter. Do not boil. Serve this around the ox -tail. Arrange over it the small slices of bacon from the broth. By adding the remaining broth of the lentils to the ox-tail broth, it will make a very wholesome soup. Put one table-spoonful of butter in the soup-tureen, and strain the broth over, crushing everything through the colander. A few dice of bread browned in butter will give it a nice finish. Dry beans cooked in the same way are very good. Beef, Pressed. — Take any num- ber of pounds of the brisket of beef, as lean as can be obtained, and nicely salted. The beef may be bought salted of the butcher or it may be salted at home. To do this, dissolve % oz. of saltpetre in a little water, and mix with it 2 lbs. of common salt and x/i lb. of moist sugar. Rub this pickle into the meat every morning for eight days, and turn it over each day. Take it from the pan, drain, and bone it. The butcher will do this, if desired. Put it into a saucepan with as much lukewarm water as will quite cover it, and put with it an onion stuck with two cloves, a large carrot, and a bay-leaf

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