Cheap Meat for Present Use
From The Pennsylvania German cook book, 1902
For immediate use, cover with a cloth wrung out of salt water.
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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 26. The excerpt below is the record exactly as published.
CHEAP MEAT FOR PRESENT USE. Get one half a (piarter of beef, let the butcher slice off what will make good .^3 steak, take out all skinny pieces, fat and hone, iLse them for mince pies or soup. Take a clean crock, put a layer of salt and pepper in bottom, then a layer of meat, press it down with the hand, then again salt and pepper meat. Continue until jar is full, then cover with hot lard
Cook this with the app: pantry check, scaling, and the assistant.