How to Spice Beef
From A second Dudley book of cookery and other recipes, 1914
Quantities are for a piece of beef from eight to ten pounds.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 45. The excerpt below is the record exactly as published.
HOW TO SPICE BEEF fTIAKE in preference to all other pieces of rump of beef — the aitch bone. Leave it for four or five days at most in the pickle. Recipe for the Pickle : — Two gallons of water, five pounds of salt, one ounce of saltpetre, half an ounce of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.