Hamburg Beef (prepared in the German way)

Ingredients

• sixty pounds of beef
• four pounds of salt
• four ounces of saltpetre
• a handful of the leaves of marjoram
• a handful of sweet basil
• a handful of thyme
• the same of bay-leaves
• a dozen cloves
• two blades of mace
• a quarter of an ounce of juniper berries
• two ounces of white pepper

Method

1. 1

   Mix salt and saltpetre, rub into the beef.

2. 2

   In a clean tub, layer beef with seasoning and cover with a weight.

3. 3

   If liquid does not rise, add a pint of strong salt and water.

4. 4

   Smaller pieces can be used after three weeks, larger after a month.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 687. The excerpt below is the record exactly as published.

mburg Beef (prepared in the Ger- man way). — Take about sixty pounds of beef, which may be composed of seven or eight pieces. Mix four pounds of salt with four ounces of saltpetre, and rub the meat thoroughly with it. Take a deep tub, see that it is scru- pulously clean, and wa«h it out with cold water. Put into it, a handful of the leaves of mar- joram, sweet basil, and thyme, the same of bay- leaves, a dozen cloves, two blades of mace, a quarter of an ounce of juniper berries, and two ounces of white pepper

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