Larded Beef

Ingredients

• ce of the rump of the beef, weighing ten or twelve pounds
• cut a pound of fiit pickled pork
• a teaspoonful of sweet marjoram
• one of sweet basil
• one of thyme
• one of powdered cloyes
• one of black pepper
• one of salt
• half a teaspoonful of powdered mace
• chop a large onion
• a bunch of parsley
• four wine-glasses of good cooking wine
• the same of tomato catsup
• half a pint of cold water

Method

1. 1

   Trim the beef into a round shape.

2. 2

   Lard with pork, mix herbs and spices, rub on the meat.

3. 3

   Scatter onion and parsley on top.

4. 4

   Cover bottom of a stew-pan with pork, place beef on top, pour wine, catsup, and water over it.

5. 5

   Cover tightly and cook in a quick oven for four hours.

6. 6

   Thicken gravy with browned flour and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 13. The excerpt below is the record exactly as published.

ce of the rump of the beef, weighing ten or twelve pounds, haye the butcher trim it into a nice round shape^ so that it will lie fiat on the pan, cut a pound of fiit pickled pork into strips half an inch square, draw them through the depth of the beef with a larding needle, or if you are not expert at this, you may cut incisions through the meat with a sharp and narrow-bladed knife, push the pork down into these until the pieces are only half an inch aboye the top of the beef Mix together in a wooden bowl a teaspoonful of sweet marjoram, one of sweet basil, and one of thyme, all dried and rubbed fine ; stir them all together, and add a teaspoonful of powdered cloyes, one of black pepper, and one of salt, and half a teaspoonful of powdered mace. Mix all together, and rub the meat well with it, top, sides and bottom, chop a large onion, and a bunch of parsley, scatter them oyer the top of the meat, coyer the bottom of a large stew-pan with thin slices of fat pork or bacon, lay the beef on them with the larded side uppermost. Mix together and pour oyer the meat four wine-glasses of good cooking wine, the same of tomato catsup, and half a pint of cold water

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