Pickled Beef

Ingredients

• two Gallons of Beef-broth
• half an Ounce of Pepper
• a handful of Salt
• some six Bay-leaves
• a little bunch of Thyme
• two ordinary Onions
• another half Ounce of beaten White-Pepper
• a quart of White-wine

Method

1. 1

   Season the lard with pepper and salt, bind with pack-thread.

2. 2

   Boil the beef broth, skim, and add bay leaves, thyme, and onions.

3. 3

   After half an hour, add white pepper and white wine.

4. 4

   Boil for an hour and let it sit in the pickle for up to two weeks.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 100. The excerpt below is the record exactly as published.

half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before itboileth ; when they boil, and are clean skimmed, then put in some six Bay-leaves ; a little i6o SIR KENELMS DIGBIS bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle ; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine

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