Beef, to Pot

Ingredients

• two pounds of lean beef
• let it lie one night
• dry it with a cloth
• a quarter of a pound of fine butter

Method

1. 1

   Rub the beef with saltpetre and let it sit overnight.

2. 2

   Salt with common salt and cover with water for four days.

3. 3

   Dry and season with black pepper.

4. 4

   Place in a small pan, cover with coarse paste, and bake for five hours in a cool oven.

5. 5

   When cold, pick out strings and fat, beat with warm butter and gravy into a paste, and store in small pots covered with melted butter.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 52. The excerpt below is the record exactly as published.

BEEF, to Pot. — Take two pounds of lean beef, rub it with salt- petre, and let it lie one night; then salt with common salt, and cover it with water four days in a small pan. Dry it with a cloth and season with black pepper ; lay it into as small a pan as will hold it, cover it with coarse paste, and bake it five hours in a very cool oven. Put no liquor in. When cold, pick out the strings and fat ; beat the meat very fine with a quarter of a pound of fine butter

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