Dutch or Hung Beef

Ingredients

• For fourteen pounds weight of the round, the rump, or the thick flank of beef
• two ounces of saltpetre
• the same quantity of coarse sugar
• one pound of bay salt
• four ounces of common salt
• one ounce of ground black pepper
• a pound of treacle

Method

1. 1

   Rub the meat with saltpetre and sugar, let it sit for 2 days.

2. 2

   Add bay salt, common salt, and pepper, rub well, and after 4 days pour over treacle.

3. 3

   Rub and turn daily for 14 days, then drain and smoke.

4. 4

   To serve, boil in water and press under weight while hot.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 192. The excerpt below is the record exactly as published.

DUTCH, OR HUNG BEEF. For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar ; rub the meat with them in every part, and let it remain for two days, then add one pound of bay. salt, four ounces of common salt, and one ounce of ground black pepper. Bub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle

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