Pressed Beef

Ingredients

• any number of pounds of the brisket of beef
• a quarter of an ounce of saltpetre
• two pounds of common salt
• half a pound of moist sugar
• an onion stuck with two cloves
• a large carrot
• a bay-leaf
• a quarter of a pound of glaze

Method

1. 1

   Dissolve saltpetre in water, mix with common salt and moist sugar.

2. 2

   Rub into meat daily for 8 days.

3. 3

   Boil in water with onion, carrot, and bay leaf.

4. 4

   Simmer until done, then drain and press under weight overnight.

5. 5

   Glaze with dissolved glaze and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1375. The excerpt below is the record exactly as published.

Pressed Beef. — Take any number of pounds of the brisket of beef, as lean as can be obtained, and nicely salted. The beef may be bought salted of the butcher, or it may be salted at home. To do this, dissolve a quarter of an ounce of saltpetre in a little water, and mix with it two pounds of common salt and half a pound of moist sugar. Rub this pickle into the meat every morning for eight days, and turn it over each day. Take it from the pan, drain, and bone it. The butcher will do this if desired. Put it into a saucepan with as much quickly-boiling water as will cover it, and put with it an onion stuck with two cloves, a large carrot, and a bay-leaf. Let the water boil up again, skim carefully, then draw the saucepan quite to the side of the fire, and sim- mer the meat as gently as possible till it is done enough. Lift the saucepan quite away from the fire, and leave the meat in the liquor for half an hour. Take it out carefully, drain it, place it between two flat dishes, and put a hea\'y weight on the top. Let it remain until the next day. Take off the weight, and glaze the beef. The easiest way of doing this is to buy a quarter of a pound of glaze

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