Beef, Scotch Method of Drying
From The household cook book, 1902
Serves 10
This is said to produce superior dried beef.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 131. The excerpt below is the record exactly as published.
BEEF, SCOTCH METHOD OF DRYING.— Take 2 lbs. salt, 1 oz. finely ground cloves, 2 oz. of ground pepper
Cook this with the app: pantry check, scaling, and the assistant.