Pressed Beef

Ingredients

• A round of brisket of Beef
• Salt
• Saltpetre
• Vinegar
• One dessertspoonful of Peppercorns
• One handful of Sugar

Method

1. 1

   Put the joint into a large vessel and cover it with salt, adding one tablespoonful of saltpetre to every four ounces of salt.

2. 2

   Add enough water to come half-way up the sides of the meat.

3. 3

   Add one teacupful of vinegar to every pint of water.

4. 4

   Add the peppercorns and sugar.

5. 5

   The meat must be turned every day for a fortnight in cold weather, and for at least one week in warmer weather, with a wooden spoon and fork.

6. 6

   Before cooking, wash away the salt, place in a jar, just cover with hot water and simmer in the oven until tender.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 20. The excerpt below is the record exactly as published.

PRESSED BEEF Ingredients : A round of brisket of Beef Salt Saltpetre Vinegar One dessertspoonful of Peppercorns One handful of Sugar

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