Jewish Pickle

Ingredients

• a nice piece of the round
• a mixture of pounded mace
• cloves
• nutmeg
• juniper berries
• pepper
• salt
• Jamaica pepper
• some bav leaves
• some good white wine vinegar
• a layer of olive oil

Method

1. 1

   Rub the meat with the spice mixture and let it lie in the pickle for ten days, adding shallot or garlic.

2. 2

   Boil the vinegar, cool it, and pour over the meat.

3. 3

   In hot climates, cover the meat with vinegar and a layer of olive oil.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 81. The excerpt below is the record exactly as published.

a nice piece of the round, and rub it well with a mixture of pounded mace, cloves, nutmeg, juniper berries, and pepper, then add to this, salt, Jamaica pepper, and some bav leaves ; let it lie in this pickle for ten days, strewing it well with sliced shallot or garlic, or both ; boil some good white wine vinegar, and then set it aside to cool ; now turn the meat and its pickle into a deep pan, and pour the vinegar over it when cold, and cover down close. In a hot climate, the vinegar is allowed just to cover the meat, and over it is poured a layer of olive oil

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