Hunter's Beef (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Keeps for a fortnight or more in moderate weather.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 731. The excerpt below is the record exactly as published.
Hunter's Beef (another way).— Take as lean a piece as can be procured of the flank of beef. The thin end is the best. Take out the bones, and rub the meat well every day for a fortnight with a mixture made of one pound of salt, one ounce of saltpetre, a quarter of a pound of moist sugar, one ounce of pounded allspice one ounce of pounded cloves, and one grated nut- meg
Cook this with the app: pantry check, scaling, and the assistant.