Dutch-beef

Ingredients

• the lean part of a buttock of beef raw
• half a pound of brown sugar
• common salt
• salt-petre

Method

1. 1

   Rub the beef with brown sugar and let it sit for 2-3 hours, turning it 3-4 times.

2. 2

   Salt it with common salt and salt-petre, letting it sit for a fortnight, turning daily.

3. 3

   Roll it in a coarse cloth, press for a day and night, then hang to dry in a chimney.

4. 4

   Boil in a cloth and it will cut into shivers.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 31. The excerpt below is the record exactly as published.

Dutch-beef: — Take the lean part of a buttock of beef raw ; rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times ; then salt it well with common salt and salt-petre, and let it lie a fortnight, turning it every day ; then roll it -very strait in a coarse cloth, and put it in a cheese-press a day and a night, and hang it to dry in a chimney. When you boil it, you must put it in a cloth : when ’tis cold, it will cut out into shivers as Dutch-beef. h 2 100 Early Receipts. To dry Mutton to cut out in Shivers as Dutch-Beef : — Take a middling leg of mutton, then take half a pound of brown sugar

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