Boeuf de Chasse or Irish Red Round

Ingredients

• Take a large round of beef, 20 or 30 lbs.
• the fat from the lap
• Jib. saltpetre
• Jib. allspice
• 2ozs. black pepper
• Joz. ground ginger
• ilb. of salt
• Jib. of brown sugar
• a quart of water
• ilb. of chopped suet

Method

1. 1

   Rub the beef with the mixture of saltpetre, allspice, black pepper, ground ginger, salt, and brown sugar.

2. 2

   Keep in a crock, turning daily for 10-12 days.

3. 3

   Sew a bandage around the beef, place in a pot with chopped suet and water, cover, and cook for 10-12 hours until soft.

4. 4

   Skim gravy and pour over beef.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 27. The excerpt below is the record exactly as published.

Boeuf de Chasse or Irish Red Round. Take a large round of beef, 20 or 30 lbs. Take out the marrow-bone and fill the hole with the fat from the lap. Pound together Jib. saltpetre, Jib. allspice, 2ozs. black pepper, Joz. ground ginger; mix with ilb. of salt and Jib. of brown sugar. Keep the beef in a crock, and" rub it well with this mixture, and turn 60 KING'S COLLEGE HOSPITAL TO SOUTH LONDON. it every day for io or 12 days. Sew a tight bandage of linen round the beef to keep it in shape, and put it into a large pot or pan, having first covered the bottom of the pan with a good layer of chopped suet, say, ilb. Pour in a quart of water, and put a large spoonful of chopped suet

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